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12-03-2022, 07:37
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/03/lets-brew-1901-boddington-xx.html)
https://blogger.googleusercontent.com/img/a/AVvXsEjy7JjAUt-oHxNJfQiB-L6Vaij-GfnMYGy9xi1VN_QBocI_KGV2J6EHNxDppsfkz7HS3VoRjJ_9Vj MugdmlP7l6Gv-_U1oGLqe0NANZc0KHAd2ymfc2Bci_fG8tcHgSPJ2gdV96bQmok nDGlT3RAqkjjty4Ip0mpS_yNPYrmB-DtoasoSg5v9z1HELj=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEjy7JjAUt-oHxNJfQiB-L6Vaij-GfnMYGy9xi1VN_QBocI_KGV2J6EHNxDppsfkz7HS3VoRjJ_9Vj MugdmlP7l6Gv-_U1oGLqe0NANZc0KHAd2ymfc2Bci_fG8tcHgSPJ2gdV96bQmok nDGlT3RAqkjjty4Ip0mpS_yNPYrmB-DtoasoSg5v9z1HELj=s586)
Next up the Mild chain is XX Ale. Though, in terms of strength, it’s about equal to a London X Ale.
Don’t expect anything exciting to report about the recipe. Although Boddington mostly brewed their Mild Ales single-gyle, they may as well have been, given the similarities between them. All consisted of just base malt and sugar. The latter being described simply as “Garton”.
Even assuming that the sugar is No.3 invert, the colour is significantly paler than that of London Mild Ales. Which by this point were clocking in at over 15 SRM. Not really so surprising, if you remember, as I do, Boddington’s Mild from the 1980s. It was dark compared to their Bitter, but only what I would describe as semi-dark, that is, about 10-12 SRM. It’s also confirmation that the darkening of Mild was an uneven process, not occurring everywhere simultaneously.
Once again there are lots of different hops, four English and one Californian, age unknown.
1901 Boddington XX
pale malt
10.75 lb
93.48%
No. 3 invert sugar
0.75 lb
6.52%
Cluster 120 mins
0.50 oz
Fuggles 60 mins
1.00 oz
Fuggles 30 mins
1.00 oz
Fuggles dry hops
0.50 oz
OG
1051.5
FG
1014
ABV
4.96
Apparent attenuation
72.82%
IBU
32
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-1901-boddington-xx.html)
https://blogger.googleusercontent.com/img/a/AVvXsEjy7JjAUt-oHxNJfQiB-L6Vaij-GfnMYGy9xi1VN_QBocI_KGV2J6EHNxDppsfkz7HS3VoRjJ_9Vj MugdmlP7l6Gv-_U1oGLqe0NANZc0KHAd2ymfc2Bci_fG8tcHgSPJ2gdV96bQmok nDGlT3RAqkjjty4Ip0mpS_yNPYrmB-DtoasoSg5v9z1HELj=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEjy7JjAUt-oHxNJfQiB-L6Vaij-GfnMYGy9xi1VN_QBocI_KGV2J6EHNxDppsfkz7HS3VoRjJ_9Vj MugdmlP7l6Gv-_U1oGLqe0NANZc0KHAd2ymfc2Bci_fG8tcHgSPJ2gdV96bQmok nDGlT3RAqkjjty4Ip0mpS_yNPYrmB-DtoasoSg5v9z1HELj=s586)
Next up the Mild chain is XX Ale. Though, in terms of strength, it’s about equal to a London X Ale.
Don’t expect anything exciting to report about the recipe. Although Boddington mostly brewed their Mild Ales single-gyle, they may as well have been, given the similarities between them. All consisted of just base malt and sugar. The latter being described simply as “Garton”.
Even assuming that the sugar is No.3 invert, the colour is significantly paler than that of London Mild Ales. Which by this point were clocking in at over 15 SRM. Not really so surprising, if you remember, as I do, Boddington’s Mild from the 1980s. It was dark compared to their Bitter, but only what I would describe as semi-dark, that is, about 10-12 SRM. It’s also confirmation that the darkening of Mild was an uneven process, not occurring everywhere simultaneously.
Once again there are lots of different hops, four English and one Californian, age unknown.
1901 Boddington XX
pale malt
10.75 lb
93.48%
No. 3 invert sugar
0.75 lb
6.52%
Cluster 120 mins
0.50 oz
Fuggles 60 mins
1.00 oz
Fuggles 30 mins
1.00 oz
Fuggles dry hops
0.50 oz
OG
1051.5
FG
1014
ABV
4.96
Apparent attenuation
72.82%
IBU
32
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-1901-boddington-xx.html)