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04-06-2022, 08:55
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/06/lets-brew-1901-boddington-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMX2Jfq5ZjMb3Lqx0TLKVSyL_SxPXQdsgW_7uvLX_AC FL_DBGAfkWK5iZE4z-xpBByYmQc0uf3VQCJGQKQow3QDV-akpVzbJ-dVx7b5qgy3tpx76KuOmSKhd8P4nD6oAXAjOptmV3CFFCTV89pk oQIzTRF8uIQc-ketmU8rmV9TtesTLD42LYvPNC/w308-h400/Boddington_Strangeways_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMX2Jfq5ZjMb3Lqx0TLKVSyL_SxPXQdsgW_7uvLX_AC FL_DBGAfkWK5iZE4z-xpBByYmQc0uf3VQCJGQKQow3QDV-akpVzbJ-dVx7b5qgy3tpx76KuOmSKhd8P4nD6oAXAjOptmV3CFFCTV89pk oQIzTRF8uIQc-ketmU8rmV9TtesTLD42LYvPNC/s750/Boddington_Strangeways_Stout.jpg)
Porter may have died out in most of provincial England in the latter part of the 19th century, but some Stouts look rather Porter-like.
Boddington’s being a good example. 1051º being way too weak for a London Stout. For example, in the same year at Whitbread, Porter was 1055.1º and Single Stout 1072.5º.
As was usual outside London, the grist is just pale and black malt. Though there is a twist: the black malt was added to the copper, not the mash tun. I’ve come across brewers who added some to the copper – Barclay Perkins is an example – but not the full charge. Not sure exactly why Boddington did this. Possibly to keep the black malt out of the spent grains, as their presence reduced the price farmer would pay.
The sugars are simply described as “Garton” and “Clarke”. The former was a big producer of invert sugar, especially No. 3, so that’s what I’ve guessed. I’ve gone for No. 4 for the latter, as otherwise the colour comes out too pale.
As was usual at Boddington there are loads of different hops. In this case, four English and one Californian. All, sadly, without mention of a harvest date.
1901 Boddington Stout
pale malt
9.25 lb
85.33%
black malt
0.25 lb
2.31%
No. 3 invert sugar
0.67 lb
6.18%
No. 4 invert sugar
0.67 lb
6.18%
Cluster 135 mins
0.50 oz
Fuggles 60 mins
0.75 oz
Fuggles 30 mins
0.75 oz
Fuggles dry hops
0.25 oz
OG
1051
FG
1015
ABV
4.76
Apparent attenuation
70.59%
IBU
27
SRM
25
Mash at
154º F
Sparge at
165º F
Boil time
135 minutes
pitching temp
60º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2022/06/lets-brew-1901-boddington-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMX2Jfq5ZjMb3Lqx0TLKVSyL_SxPXQdsgW_7uvLX_AC FL_DBGAfkWK5iZE4z-xpBByYmQc0uf3VQCJGQKQow3QDV-akpVzbJ-dVx7b5qgy3tpx76KuOmSKhd8P4nD6oAXAjOptmV3CFFCTV89pk oQIzTRF8uIQc-ketmU8rmV9TtesTLD42LYvPNC/w308-h400/Boddington_Strangeways_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMX2Jfq5ZjMb3Lqx0TLKVSyL_SxPXQdsgW_7uvLX_AC FL_DBGAfkWK5iZE4z-xpBByYmQc0uf3VQCJGQKQow3QDV-akpVzbJ-dVx7b5qgy3tpx76KuOmSKhd8P4nD6oAXAjOptmV3CFFCTV89pk oQIzTRF8uIQc-ketmU8rmV9TtesTLD42LYvPNC/s750/Boddington_Strangeways_Stout.jpg)
Porter may have died out in most of provincial England in the latter part of the 19th century, but some Stouts look rather Porter-like.
Boddington’s being a good example. 1051º being way too weak for a London Stout. For example, in the same year at Whitbread, Porter was 1055.1º and Single Stout 1072.5º.
As was usual outside London, the grist is just pale and black malt. Though there is a twist: the black malt was added to the copper, not the mash tun. I’ve come across brewers who added some to the copper – Barclay Perkins is an example – but not the full charge. Not sure exactly why Boddington did this. Possibly to keep the black malt out of the spent grains, as their presence reduced the price farmer would pay.
The sugars are simply described as “Garton” and “Clarke”. The former was a big producer of invert sugar, especially No. 3, so that’s what I’ve guessed. I’ve gone for No. 4 for the latter, as otherwise the colour comes out too pale.
As was usual at Boddington there are loads of different hops. In this case, four English and one Californian. All, sadly, without mention of a harvest date.
1901 Boddington Stout
pale malt
9.25 lb
85.33%
black malt
0.25 lb
2.31%
No. 3 invert sugar
0.67 lb
6.18%
No. 4 invert sugar
0.67 lb
6.18%
Cluster 135 mins
0.50 oz
Fuggles 60 mins
0.75 oz
Fuggles 30 mins
0.75 oz
Fuggles dry hops
0.25 oz
OG
1051
FG
1015
ABV
4.76
Apparent attenuation
70.59%
IBU
27
SRM
25
Mash at
154º F
Sparge at
165º F
Boil time
135 minutes
pitching temp
60º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2022/06/lets-brew-1901-boddington-stout.html)