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19-03-2022, 08:57
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/03/lets-brew-1901-boddington-xxxx.html)
https://blogger.googleusercontent.com/img/a/AVvXsEgVcP8DmVAgW-pecgHxpt3YLvM1bdgrvvP33e1_x4v4BTDp2-ZhtB9EJ-8NpPC1CskMgBMkZDo8wnplWggLKwRhkT2Vn8lSuAW6SE8ZSLYR 48b-iRCV-qZ4QzK9xwHFIBiffACrcMzNKJFADc0NIzVze_EzOuKL-kgof3Ckxo5Vp7dOY9yHc2FpBNr5=w308-h400 (https://blogger.googleusercontent.com/img/a/AVvXsEgVcP8DmVAgW-pecgHxpt3YLvM1bdgrvvP33e1_x4v4BTDp2-ZhtB9EJ-8NpPC1CskMgBMkZDo8wnplWggLKwRhkT2Vn8lSuAW6SE8ZSLYR 48b-iRCV-qZ4QzK9xwHFIBiffACrcMzNKJFADc0NIzVze_EzOuKL-kgof3Ckxo5Vp7dOY9yHc2FpBNr5=s610)
Finally, here we are at the pinnacle of the Boddington Mild pile. With XXXX, a beer with a fair bit of clout to it.
Boddington XXXX looks very similar to a London XX Ale. Except they didn’t exist anymore. Despite Mild’s huge popularity, the capital’s brewers restricted themselves to just one example, X Ale. Stronger Milds had died out in the last couple of decades of the 19th century.
At over 6% ABV and 39 (calculated) IBU, it’s not what anyone today would call a Mild. But these beers did exist up until WW I made a total mess of UK brewing. I’ll never forgive Kaiser Bill for that.
With batches of 70-odd barrels, it was brewed in decent quantities for a strong beer. I wonder who drank it? Was it a special weekend treat? Or was there a specific class of drinker that preferred it? Sadly, I have no clue.
The recipe is essentially the same as for all the other Milds: base malt and sugar, loads of different hops, mostly English.
1901 Boddington XXXX
pale malt
14.00 lb
93.33%
No. 3 invert sugar
1.00 lb
6.67%
Cluster 140 mins
0.50 oz
Fuggles 60 mins
1.50 oz
Fuggles 30 mins
1.50 oz
Fuggles dry hops
0.50 oz
OG
1068
FG
1022
ABV
6.09
Apparent attenuation
67.65%
IBU
39
SRM
10
Mash at
152º F
Sparge at
165º F
Boil time
140 minutes
pitching temp
60.5º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2022/03/lets-brew-1901-boddington-xxxx.html)
https://blogger.googleusercontent.com/img/a/AVvXsEgVcP8DmVAgW-pecgHxpt3YLvM1bdgrvvP33e1_x4v4BTDp2-ZhtB9EJ-8NpPC1CskMgBMkZDo8wnplWggLKwRhkT2Vn8lSuAW6SE8ZSLYR 48b-iRCV-qZ4QzK9xwHFIBiffACrcMzNKJFADc0NIzVze_EzOuKL-kgof3Ckxo5Vp7dOY9yHc2FpBNr5=w308-h400 (https://blogger.googleusercontent.com/img/a/AVvXsEgVcP8DmVAgW-pecgHxpt3YLvM1bdgrvvP33e1_x4v4BTDp2-ZhtB9EJ-8NpPC1CskMgBMkZDo8wnplWggLKwRhkT2Vn8lSuAW6SE8ZSLYR 48b-iRCV-qZ4QzK9xwHFIBiffACrcMzNKJFADc0NIzVze_EzOuKL-kgof3Ckxo5Vp7dOY9yHc2FpBNr5=s610)
Finally, here we are at the pinnacle of the Boddington Mild pile. With XXXX, a beer with a fair bit of clout to it.
Boddington XXXX looks very similar to a London XX Ale. Except they didn’t exist anymore. Despite Mild’s huge popularity, the capital’s brewers restricted themselves to just one example, X Ale. Stronger Milds had died out in the last couple of decades of the 19th century.
At over 6% ABV and 39 (calculated) IBU, it’s not what anyone today would call a Mild. But these beers did exist up until WW I made a total mess of UK brewing. I’ll never forgive Kaiser Bill for that.
With batches of 70-odd barrels, it was brewed in decent quantities for a strong beer. I wonder who drank it? Was it a special weekend treat? Or was there a specific class of drinker that preferred it? Sadly, I have no clue.
The recipe is essentially the same as for all the other Milds: base malt and sugar, loads of different hops, mostly English.
1901 Boddington XXXX
pale malt
14.00 lb
93.33%
No. 3 invert sugar
1.00 lb
6.67%
Cluster 140 mins
0.50 oz
Fuggles 60 mins
1.50 oz
Fuggles 30 mins
1.50 oz
Fuggles dry hops
0.50 oz
OG
1068
FG
1022
ABV
6.09
Apparent attenuation
67.65%
IBU
39
SRM
10
Mash at
152º F
Sparge at
165º F
Boil time
140 minutes
pitching temp
60.5º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2022/03/lets-brew-1901-boddington-xxxx.html)