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12-02-2021, 07:09
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The Boddington Bitter story continues. Though I am doing it in reverse chronological order.
Fewer changes in the grist than you might have expected. Mostly swapping the adjuncts around: flaked maize to flaked rice to flaked barley. Exactly what I’d expect, other than missing out the oats phase.
The proportion of base pale malt increased during the war at the expense of unmalted grains. Which at the outbreak of war had formed a whopping 16% of the grist.
Similarly, sugar’s share increased. The same types of sugar throughout the war, but lots of variation in the proportions. If I had any idea what either “FL” or “B”, I might be able to guess as to why they kept swapping the quantities around. But I don’t, so I can’t. “B” could possibly stand for Barbados, implying some sort of cane sugar.
Boddington Bitter grists 1939 - 1945
Year
Beer
OG
pale malt
enzymic malt
wheat malt
flaked maize
flaked rice
flaked barley
1939
IP
1045
72.48%
3.02%
3.02%
16.11%
1940
IP
1045
72.97%
3.04%
3.04%
12.16%
1941
IP
1040
83.61%
3.69%
3.69%
1942
IP
1040
81.01%
2.53%
3.80%
5.06%
1943
IP
1041
86.40%
2.40%
4.80%
1944
IP
1038
85.52%
2.67%
5.34%
1945
IP
1037
83.48%
2.61%
0.00%
0.00%
5.22%
change
-17.78%
15.17%
-13.62%
-100.00%
-100.00%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/129.
Boddington Bitter sugars 1939 - 1945
Year
Beer
OG
malt extract
Flavex
B
total sugar
1939
IP
1045
2.68%
1.34%
1.34%
5.37%
1940
IP
1045
3.38%
2.70%
2.70%
8.78%
1941
IP
1040
2.46%
1.64%
4.92%
9.02%
1942
IP
1040
2.53%
1.69%
3.38%
7.59%
1943
IP
1041
3.20%
1.60%
1.60%
6.40%
1944
IP
1038
1.78%
2.90%
1.78%
6.47%
1945
IP
1037
1.74%
1.74%
5.22%
8.70%
change
-17.78%
-35.22%
29.57%
288.70%
61.96%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/129.
More... (http://barclayperkins.blogspot.com/2021/02/boddington-bitter-grists-1939-1945.html)
https://1.bp.blogspot.com/-xKQ3C4XLQz0/YCPfPAMXZOI/AAAAAAAAivQ/QXBiSbPyskYAbIC3Nt-l3VUw8VCToVFEACLcBGAsYHQ/s320/Boddington_beer_mat.jpg (https://1.bp.blogspot.com/-xKQ3C4XLQz0/YCPfPAMXZOI/AAAAAAAAivQ/QXBiSbPyskYAbIC3Nt-l3VUw8VCToVFEACLcBGAsYHQ/s461/Boddington_beer_mat.jpg)
The Boddington Bitter story continues. Though I am doing it in reverse chronological order.
Fewer changes in the grist than you might have expected. Mostly swapping the adjuncts around: flaked maize to flaked rice to flaked barley. Exactly what I’d expect, other than missing out the oats phase.
The proportion of base pale malt increased during the war at the expense of unmalted grains. Which at the outbreak of war had formed a whopping 16% of the grist.
Similarly, sugar’s share increased. The same types of sugar throughout the war, but lots of variation in the proportions. If I had any idea what either “FL” or “B”, I might be able to guess as to why they kept swapping the quantities around. But I don’t, so I can’t. “B” could possibly stand for Barbados, implying some sort of cane sugar.
Boddington Bitter grists 1939 - 1945
Year
Beer
OG
pale malt
enzymic malt
wheat malt
flaked maize
flaked rice
flaked barley
1939
IP
1045
72.48%
3.02%
3.02%
16.11%
1940
IP
1045
72.97%
3.04%
3.04%
12.16%
1941
IP
1040
83.61%
3.69%
3.69%
1942
IP
1040
81.01%
2.53%
3.80%
5.06%
1943
IP
1041
86.40%
2.40%
4.80%
1944
IP
1038
85.52%
2.67%
5.34%
1945
IP
1037
83.48%
2.61%
0.00%
0.00%
5.22%
change
-17.78%
15.17%
-13.62%
-100.00%
-100.00%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/129.
Boddington Bitter sugars 1939 - 1945
Year
Beer
OG
malt extract
Flavex
B
total sugar
1939
IP
1045
2.68%
1.34%
1.34%
5.37%
1940
IP
1045
3.38%
2.70%
2.70%
8.78%
1941
IP
1040
2.46%
1.64%
4.92%
9.02%
1942
IP
1040
2.53%
1.69%
3.38%
7.59%
1943
IP
1041
3.20%
1.60%
1.60%
6.40%
1944
IP
1038
1.78%
2.90%
1.78%
6.47%
1945
IP
1037
1.74%
1.74%
5.22%
8.70%
change
-17.78%
-35.22%
29.57%
288.70%
61.96%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/129.
More... (http://barclayperkins.blogspot.com/2021/02/boddington-bitter-grists-1939-1945.html)