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18-02-2021, 07:27
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It speaks volumes about my character that I just can't let Boddington Bitter go. In my defence, this series does illustrate how a beer mutates over time.
The grist in the 1920s was a simple affair, consisting of just base malt and flaked maize. The only variation comes in the proportion of the latter. And there certainly is some variation - a low of 8% and a high of 28%. Though in the first two years the quantity is probably than the brewery would have liked and a hangover from the shortage of imported ingredients during WW I. Around 15% was a typical figure, which is exactly the rate settles at in the 1930s.
The 1930s saw the appearance of two new malts: enzymic and wheat. I'm not 100% sure the latter was malted as the brewing record merely records "wheat" It's possible that it could have been in another, unmalted form, such as flakes. Enzymic malt was very popular in the middle of the 20th century, though not at large breweries. It's use seems to have been mostly limited to either small or regional brewers. Boddington employed it for a very long time - it's still there in 1987, the last brewing records I have for Boddington.
The use if Wheat, in whatever form, was patchier. Being dropped in the middle of the war and not reappearing until either the 1950s or 1960s.
Boddington Bitter grists 1920 - 1938
Year
pale malt
enzymic malt
wheat malt
total malt
flaked maize
1920
85.25%
85.25%
8.20%
1921
87.15%
87.15%
8.38%
1922
75.00%
75.00%
17.31%
1923
78.00%
78.00%
18.00%
1924
78.00%
78.00%
18.00%
1925
75.73%
75.73%
20.39%
1926
66.67%
66.67%
27.78%
1927
72.82%
72.82%
23.30%
1928
75.00%
75.00%
21.00%
1929
75.38%
75.38%
21.11%
1930
80.41%
80.41%
15.46%
1932
81.82%
81.82%
13.64%
1933
78.69%
3.28%
81.97%
13.11%
1934
80.00%
3.08%
83.08%
12.31%
1935
73.72%
3.07%
76.79%
16.38%
1936
71.88%
3.00%
2.50%
77.37%
15.97%
1937
71.52%
2.98%
2.98%
77.48%
15.89%
1938
71.52%
2.98%
2.98%
77.48%
15.89%
Sources:
Boddington brewing records held at Manchester Central Library, document numbers M693/405/127 and M693/405/128.
More... (http://barclayperkins.blogspot.com/2021/02/boddington-bitter-grists-1920-1938.html)
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It speaks volumes about my character that I just can't let Boddington Bitter go. In my defence, this series does illustrate how a beer mutates over time.
The grist in the 1920s was a simple affair, consisting of just base malt and flaked maize. The only variation comes in the proportion of the latter. And there certainly is some variation - a low of 8% and a high of 28%. Though in the first two years the quantity is probably than the brewery would have liked and a hangover from the shortage of imported ingredients during WW I. Around 15% was a typical figure, which is exactly the rate settles at in the 1930s.
The 1930s saw the appearance of two new malts: enzymic and wheat. I'm not 100% sure the latter was malted as the brewing record merely records "wheat" It's possible that it could have been in another, unmalted form, such as flakes. Enzymic malt was very popular in the middle of the 20th century, though not at large breweries. It's use seems to have been mostly limited to either small or regional brewers. Boddington employed it for a very long time - it's still there in 1987, the last brewing records I have for Boddington.
The use if Wheat, in whatever form, was patchier. Being dropped in the middle of the war and not reappearing until either the 1950s or 1960s.
Boddington Bitter grists 1920 - 1938
Year
pale malt
enzymic malt
wheat malt
total malt
flaked maize
1920
85.25%
85.25%
8.20%
1921
87.15%
87.15%
8.38%
1922
75.00%
75.00%
17.31%
1923
78.00%
78.00%
18.00%
1924
78.00%
78.00%
18.00%
1925
75.73%
75.73%
20.39%
1926
66.67%
66.67%
27.78%
1927
72.82%
72.82%
23.30%
1928
75.00%
75.00%
21.00%
1929
75.38%
75.38%
21.11%
1930
80.41%
80.41%
15.46%
1932
81.82%
81.82%
13.64%
1933
78.69%
3.28%
81.97%
13.11%
1934
80.00%
3.08%
83.08%
12.31%
1935
73.72%
3.07%
76.79%
16.38%
1936
71.88%
3.00%
2.50%
77.37%
15.97%
1937
71.52%
2.98%
2.98%
77.48%
15.89%
1938
71.52%
2.98%
2.98%
77.48%
15.89%
Sources:
Boddington brewing records held at Manchester Central Library, document numbers M693/405/127 and M693/405/128.
More... (http://barclayperkins.blogspot.com/2021/02/boddington-bitter-grists-1920-1938.html)