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13-02-2021, 09:14
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/02/lets-brew-1943-boddington-ip.html)
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Against all expectations, IP’s gravity has bumped up a couple of points since last year. Slightly more complicated, though, as Boddington’s gravities were always spread around a bit. In the month this was brewed, IP ranged from 1040º to 1041.5º. If they had parti-gyled, their OGs would have been more consistent.
The grist differs slightly from that used in 1942. A bit more base malt, a bit less sugar and the flaked wheat dropped entirely. A small amount of the base remained enzymic malt.
FL and B, just as in 1939, were the sugars employed. As I haven’t the foggiest what they were, I’ve substituted No. 2 invert. Given the amount used, they couldn’t have been anything dark.
Two types of hops, both English and from the 1941 harvest were added in the copper. I’ve reduced the quantity by 20% to take into account their 18 months age. One of the two copper hops was employed as the dry hops. The dry hopping continued to be reasonably heavy for a beer of its gravity.
1943 Boddington IP
pale malt
8.25 lb
89.19%
flaked barley
0.50 lb
5.41%
malt extract
0.25 lb
2.70%
No. 2 invert sugar
0.25 lb
2.70%
Fuggles 120 mins
1.00 oz
Fuggles 90 mins
0.50 oz
Goldings 30 mins
0.50 oz
Goldings dry hops
0.50 oz
OG
1041
FG
1007
ABV
4.50
Apparent attenuation
82.93%
IBU
27
SRM
4.5
Mash at
148º F
Sparge at
162º F
Boil time
120 minutes
pitching temp
61º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2021/02/lets-brew-1943-boddington-ip.html)
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Against all expectations, IP’s gravity has bumped up a couple of points since last year. Slightly more complicated, though, as Boddington’s gravities were always spread around a bit. In the month this was brewed, IP ranged from 1040º to 1041.5º. If they had parti-gyled, their OGs would have been more consistent.
The grist differs slightly from that used in 1942. A bit more base malt, a bit less sugar and the flaked wheat dropped entirely. A small amount of the base remained enzymic malt.
FL and B, just as in 1939, were the sugars employed. As I haven’t the foggiest what they were, I’ve substituted No. 2 invert. Given the amount used, they couldn’t have been anything dark.
Two types of hops, both English and from the 1941 harvest were added in the copper. I’ve reduced the quantity by 20% to take into account their 18 months age. One of the two copper hops was employed as the dry hops. The dry hopping continued to be reasonably heavy for a beer of its gravity.
1943 Boddington IP
pale malt
8.25 lb
89.19%
flaked barley
0.50 lb
5.41%
malt extract
0.25 lb
2.70%
No. 2 invert sugar
0.25 lb
2.70%
Fuggles 120 mins
1.00 oz
Fuggles 90 mins
0.50 oz
Goldings 30 mins
0.50 oz
Goldings dry hops
0.50 oz
OG
1041
FG
1007
ABV
4.50
Apparent attenuation
82.93%
IBU
27
SRM
4.5
Mash at
148º F
Sparge at
162º F
Boil time
120 minutes
pitching temp
61º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2021/02/lets-brew-1943-boddington-ip.html)