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05-03-2022, 07:33
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/03/lets-brew-1913-boddington-cc.html)
https://blogger.googleusercontent.com/img/a/AVvXsEiCbRQ9qFy_WaEevBc8emqERky8R3UuRMneDzz32lscji qRXhUmWa5c_9px3Zgpg7MYx3coDsO_cfKTEjJCSmgUpMJNlMed hA7QXWtkqCqSHUhah9AcyTNabLCcG22TavMh_iYFdFf-slUV_svsCuoANo6OxdZ26ajN9q8yzJ2yxZZbZEnbTkXsYAfy=s 320 (https://blogger.googleusercontent.com/img/a/AVvXsEiCbRQ9qFy_WaEevBc8emqERky8R3UuRMneDzz32lscji qRXhUmWa5c_9px3Zgpg7MYx3coDsO_cfKTEjJCSmgUpMJNlMed hA7QXWtkqCqSHUhah9AcyTNabLCcG22TavMh_iYFdFf-slUV_svsCuoANo6OxdZ26ajN9q8yzJ2yxZZbZEnbTkXsYAfy=s 591)
Before you ask, I’ve no idea what CC stands for. Just that it was Boddington’s Strong Ale. And that it was introduced sometime between 1903 and 1913. It managed to survive two World Wars, which is quite an achievement for a strong beer.
At 1062º, it’s not really that strong for a pre-WW I beer. The London equivalent, KK, had an OG in the mid-1070ºs. Then again, beers were usually stronger in London than elsewhere.
Boddington weren’t big on coloured malts, only using any in their Stout. They didn’t even ever throw in a bit of crystal. As in most of their beers, there were two types of base malt, English and foreign. And some flaked maize, by this point a firm favourite with UK brewers.
I’m by no means certain that the sugar was No. 3 invert. That’s just my best guess. Along with the caramel, it’s responsible for all of the colour.
Boddington certainly liked to use a lot of different hops. Once again, there are five English types from the 1909, 1909, 1911, 1911 and 1912 harvests, plus Californian from 1911. In addition, there are two types of dry hops: English and Californian, both from the 1911 season.
1913 Boddington CC
pale malt
11.50 lb
86.34%
flaked maize
0.75 lb
5.63%
caramel 5000 SRM
0.07 lb
0.53%
No. 3 invert sugar
1.00 lb
7.51%
Cluster 165 mins
0.75 oz
Fuggles 90 mins
1.00 oz
Fuggles 60 mins
0.50 oz
Goldings 30 mins
0.50 oz
Cluster dry hops
0.25 oz
Goldings dry hops
0.25 oz
OG
1062
FG
1020
ABV
5.56
Apparent attenuation
67.74%
IBU
32
SRM
25
Mash at
158º F
Sparge at
168º F
Boil time
165 minutes
pitching temp
61.5º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2022/03/lets-brew-1913-boddington-cc.html)
https://blogger.googleusercontent.com/img/a/AVvXsEiCbRQ9qFy_WaEevBc8emqERky8R3UuRMneDzz32lscji qRXhUmWa5c_9px3Zgpg7MYx3coDsO_cfKTEjJCSmgUpMJNlMed hA7QXWtkqCqSHUhah9AcyTNabLCcG22TavMh_iYFdFf-slUV_svsCuoANo6OxdZ26ajN9q8yzJ2yxZZbZEnbTkXsYAfy=s 320 (https://blogger.googleusercontent.com/img/a/AVvXsEiCbRQ9qFy_WaEevBc8emqERky8R3UuRMneDzz32lscji qRXhUmWa5c_9px3Zgpg7MYx3coDsO_cfKTEjJCSmgUpMJNlMed hA7QXWtkqCqSHUhah9AcyTNabLCcG22TavMh_iYFdFf-slUV_svsCuoANo6OxdZ26ajN9q8yzJ2yxZZbZEnbTkXsYAfy=s 591)
Before you ask, I’ve no idea what CC stands for. Just that it was Boddington’s Strong Ale. And that it was introduced sometime between 1903 and 1913. It managed to survive two World Wars, which is quite an achievement for a strong beer.
At 1062º, it’s not really that strong for a pre-WW I beer. The London equivalent, KK, had an OG in the mid-1070ºs. Then again, beers were usually stronger in London than elsewhere.
Boddington weren’t big on coloured malts, only using any in their Stout. They didn’t even ever throw in a bit of crystal. As in most of their beers, there were two types of base malt, English and foreign. And some flaked maize, by this point a firm favourite with UK brewers.
I’m by no means certain that the sugar was No. 3 invert. That’s just my best guess. Along with the caramel, it’s responsible for all of the colour.
Boddington certainly liked to use a lot of different hops. Once again, there are five English types from the 1909, 1909, 1911, 1911 and 1912 harvests, plus Californian from 1911. In addition, there are two types of dry hops: English and Californian, both from the 1911 season.
1913 Boddington CC
pale malt
11.50 lb
86.34%
flaked maize
0.75 lb
5.63%
caramel 5000 SRM
0.07 lb
0.53%
No. 3 invert sugar
1.00 lb
7.51%
Cluster 165 mins
0.75 oz
Fuggles 90 mins
1.00 oz
Fuggles 60 mins
0.50 oz
Goldings 30 mins
0.50 oz
Cluster dry hops
0.25 oz
Goldings dry hops
0.25 oz
OG
1062
FG
1020
ABV
5.56
Apparent attenuation
67.74%
IBU
32
SRM
25
Mash at
158º F
Sparge at
168º F
Boil time
165 minutes
pitching temp
61.5º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2022/03/lets-brew-1913-boddington-cc.html)