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16-03-2022, 07:23
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/03/lets-brew-wednesday-1901-boddington-xxx.html)
https://blogger.googleusercontent.com/img/a/AVvXsEj_M0hwlFsrKsdgwWqf5lPffh5r2zlHEipz5FppTLPaLk ZUr1fQYToPXHS08_itoZsIdvwt4ltTD1gpMPA84zDE7ZWKob9T 1ppuozt1shrk7GJTw5wmdygauGz9qt2yDbLafgix5xtRv6SeDj MnQn8K0HJ6GHEUBbxIQqQbNQL83pQXfJ4aZc-g9-vf=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEj_M0hwlFsrKsdgwWqf5lPffh5r2zlHEipz5FppTLPaLk ZUr1fQYToPXHS08_itoZsIdvwt4ltTD1gpMPA84zDE7ZWKob9T 1ppuozt1shrk7GJTw5wmdygauGz9qt2yDbLafgix5xtRv6SeDj MnQn8K0HJ6GHEUBbxIQqQbNQL83pQXfJ4aZc-g9-vf=s556)
Here we are at Boddington’s next to best Mild. Quite a hefty little number, weighing in at almost 1060º.
XXX must have been a popular beer. It was usually brewed in batches of 215 barrels, larger than any of the other Milds. X and XXX were mostly under 100 barrels and XX around 150 barrels.
With a higher percentage of sugar, it’s nudging up into what I’d call semi-dark country. Though falling well short of the colour of London Milds. And that’s with me assuming the sugar is the relatively dark No. 3 invert. Any sugar lighter in colour would leave it well in pale land.
There’s little more to tell. Other than the slightly different proportions of malt and sugar, the recipe is the same for the weaker Milds in Boddington’s range.
As usual, four English and one Californian type of hops graced the copper.
1901 Boddington XXX
pale malt
11.50 lb
90.20%
No. 3 invert sugar
1.25 lb
9.80%
Cluster 135 mins
0.50 oz
Fuggles 60 mins
1.25 oz
Fuggles 30 mins
1.25 oz
Fuggles dry hops
0.50 oz
OG
1059
FG
1018
ABV
5.42
Apparent attenuation
69.49%
IBU
36
SRM
11
Mash at
154º F
Sparge at
168º F
Boil time
135 minutes
pitching temp
60º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2022/03/lets-brew-wednesday-1901-boddington-xxx.html)
https://blogger.googleusercontent.com/img/a/AVvXsEj_M0hwlFsrKsdgwWqf5lPffh5r2zlHEipz5FppTLPaLk ZUr1fQYToPXHS08_itoZsIdvwt4ltTD1gpMPA84zDE7ZWKob9T 1ppuozt1shrk7GJTw5wmdygauGz9qt2yDbLafgix5xtRv6SeDj MnQn8K0HJ6GHEUBbxIQqQbNQL83pQXfJ4aZc-g9-vf=s320 (https://blogger.googleusercontent.com/img/a/AVvXsEj_M0hwlFsrKsdgwWqf5lPffh5r2zlHEipz5FppTLPaLk ZUr1fQYToPXHS08_itoZsIdvwt4ltTD1gpMPA84zDE7ZWKob9T 1ppuozt1shrk7GJTw5wmdygauGz9qt2yDbLafgix5xtRv6SeDj MnQn8K0HJ6GHEUBbxIQqQbNQL83pQXfJ4aZc-g9-vf=s556)
Here we are at Boddington’s next to best Mild. Quite a hefty little number, weighing in at almost 1060º.
XXX must have been a popular beer. It was usually brewed in batches of 215 barrels, larger than any of the other Milds. X and XXX were mostly under 100 barrels and XX around 150 barrels.
With a higher percentage of sugar, it’s nudging up into what I’d call semi-dark country. Though falling well short of the colour of London Milds. And that’s with me assuming the sugar is the relatively dark No. 3 invert. Any sugar lighter in colour would leave it well in pale land.
There’s little more to tell. Other than the slightly different proportions of malt and sugar, the recipe is the same for the weaker Milds in Boddington’s range.
As usual, four English and one Californian type of hops graced the copper.
1901 Boddington XXX
pale malt
11.50 lb
90.20%
No. 3 invert sugar
1.25 lb
9.80%
Cluster 135 mins
0.50 oz
Fuggles 60 mins
1.25 oz
Fuggles 30 mins
1.25 oz
Fuggles dry hops
0.50 oz
OG
1059
FG
1018
ABV
5.42
Apparent attenuation
69.49%
IBU
36
SRM
11
Mash at
154º F
Sparge at
168º F
Boil time
135 minutes
pitching temp
60º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2022/03/lets-brew-wednesday-1901-boddington-xxx.html)