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09-03-2022, 07:25
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/03/lets-brew-wednesday-1901-boddington-x.html)
https://blogger.googleusercontent.com/img/a/AVvXsEj3sJpCHFSVY-NM6OepQyz23kzMQXqZYyMaDo8bmo-hjPJbvmM4998dZ5RYivSsJ1pUFmZJqAnhTjvKkBQnPMhoGXj7J zkMJK6eLrUxBo-PJYStt7y6fDNhGjaFZAIEwxc1tHPnd-poAj128sWy3tZPZhhf1Y-zmTf2oDUK-5WT-Y2QVlRXqlyQsJ6U=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEj3sJpCHFSVY-NM6OepQyz23kzMQXqZYyMaDo8bmo-hjPJbvmM4998dZ5RYivSsJ1pUFmZJqAnhTjvKkBQnPMhoGXj7J zkMJK6eLrUxBo-PJYStt7y6fDNhGjaFZAIEwxc1tHPnd-poAj128sWy3tZPZhhf1Y-zmTf2oDUK-5WT-Y2QVlRXqlyQsJ6U=s586)
Unlike their London colleagues, Boddington was still brewing a full set of X Ales as the 20th century turned.
We’re kicking off with the weakest. Which was, logically enough, X Ale. You’ll note that it’s a good bit weaker than London X Ales, which were over 1050º. Though some brewers, such as Adnams, had even lower Mild gravities. A good illustration of the regional variations in strength before WW I.
I’ve spent a good bit of time pondering the type of sugar. It’s described as “Garton”. The name of a sugar manufacturer, who sold a lot of No. 3. But it could be No. 2. Very unlikely that it was No. 1. Even with No. 3, it doesn’t come in that dark.
The excitement in the base malt is its source. Or at least the barley from which it was made. 11 quarters of English, 10 quarters of Ouchac and 5 quarters Californian. The latter, presumably, six-row.
Hops were mostly sourced from England, with just one out of five types from California. No harvest year is given for any of the hops, unfortunately.
1901 Boddington X
pale malt
9.00 lb
92.31%
No. 3 invert sugar
0.75 lb
7.69%
Cluster 120 mins
0.50 oz
Fuggles 60 mins
0.75 oz
Fuggles 30 mins
0.75 oz
Fuggles dry hops
0.25 oz
OG
1045
FG
1010
ABV
4.63
Apparent attenuation
77.78%
IBU
29
SRM
8
Mash at
154º F
Sparge at
168º F
Boil time
120 minutes
pitching temp
60º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2022/03/lets-brew-wednesday-1901-boddington-x.html)
https://blogger.googleusercontent.com/img/a/AVvXsEj3sJpCHFSVY-NM6OepQyz23kzMQXqZYyMaDo8bmo-hjPJbvmM4998dZ5RYivSsJ1pUFmZJqAnhTjvKkBQnPMhoGXj7J zkMJK6eLrUxBo-PJYStt7y6fDNhGjaFZAIEwxc1tHPnd-poAj128sWy3tZPZhhf1Y-zmTf2oDUK-5WT-Y2QVlRXqlyQsJ6U=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEj3sJpCHFSVY-NM6OepQyz23kzMQXqZYyMaDo8bmo-hjPJbvmM4998dZ5RYivSsJ1pUFmZJqAnhTjvKkBQnPMhoGXj7J zkMJK6eLrUxBo-PJYStt7y6fDNhGjaFZAIEwxc1tHPnd-poAj128sWy3tZPZhhf1Y-zmTf2oDUK-5WT-Y2QVlRXqlyQsJ6U=s586)
Unlike their London colleagues, Boddington was still brewing a full set of X Ales as the 20th century turned.
We’re kicking off with the weakest. Which was, logically enough, X Ale. You’ll note that it’s a good bit weaker than London X Ales, which were over 1050º. Though some brewers, such as Adnams, had even lower Mild gravities. A good illustration of the regional variations in strength before WW I.
I’ve spent a good bit of time pondering the type of sugar. It’s described as “Garton”. The name of a sugar manufacturer, who sold a lot of No. 3. But it could be No. 2. Very unlikely that it was No. 1. Even with No. 3, it doesn’t come in that dark.
The excitement in the base malt is its source. Or at least the barley from which it was made. 11 quarters of English, 10 quarters of Ouchac and 5 quarters Californian. The latter, presumably, six-row.
Hops were mostly sourced from England, with just one out of five types from California. No harvest year is given for any of the hops, unfortunately.
1901 Boddington X
pale malt
9.00 lb
92.31%
No. 3 invert sugar
0.75 lb
7.69%
Cluster 120 mins
0.50 oz
Fuggles 60 mins
0.75 oz
Fuggles 30 mins
0.75 oz
Fuggles dry hops
0.25 oz
OG
1045
FG
1010
ABV
4.63
Apparent attenuation
77.78%
IBU
29
SRM
8
Mash at
154º F
Sparge at
168º F
Boil time
120 minutes
pitching temp
60º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2022/03/lets-brew-wednesday-1901-boddington-x.html)