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08-06-2022, 07:12
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/06/lets-brew-wednesday-1901-boddington.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMTpZth4W31vN-8cOlA1GQsr-7WH0g02ge2UnXiKYKMSLms1x90tsG1T4wh0F-Npr-Yc_12kZFEEDORqP40r6-efQsF2Blg_xa8a4JuwcgLOzz7iNh0k8cAVQkdlTX1mHzNcs5p8 w8qQ6c4Xn8FZ0LN_RUKhDPqSZSlV9X76XfeYwLttC909_klUY/s320/Boddington_Extra_Stout_1957.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMTpZth4W31vN-8cOlA1GQsr-7WH0g02ge2UnXiKYKMSLms1x90tsG1T4wh0F-Npr-Yc_12kZFEEDORqP40r6-efQsF2Blg_xa8a4JuwcgLOzz7iNh0k8cAVQkdlTX1mHzNcs5p8 w8qQ6c4Xn8FZ0LN_RUKhDPqSZSlV9X76XfeYwLttC909_klUY/s581/Boddington_Extra_Stout_1957.jpg)
You can’t fault Boddington for consistency. Just like their Stout was the strength of a London Porter, their Double Stout had a similar gravity to a London Single Stout.
You might have expected the Double Stout recipe to simply be a beefed-up version of their Stout, but it isn’t quite. There’s a smaller proportion of black malt. Overall, the percentage of sugar is about the same, but is distributed differently over the two types. I’ve made the same guesses for the sugars, that is, that they were No. 3 and No. 4 invert.
As with the Stout, the black malt was added to the copper rather than the mash tun. Would that extract more colour? I suspect it might. As, even assuming the one sugar was the very dark No. 4 invert, this still comes out looking a little pale.
The hops used were, once again, four types of English hops plus a few Californian. As with the Stout, there’s no indication of year they were harvested.
1901 Boddington Double Stout
pale malt
12.00 lb
84.21%
black malt
0.25 lb
1.75%
No. 3 invert sugar
1.50 lb
10.53%
No. 4 invert sugar
0.50 lb
3.51%
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
1068
FG
1023
ABV
5.95
Apparent attenuation
66.18%
IBU
34
SRM
25
Mash at
156º 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-wednesday-1901-boddington.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMTpZth4W31vN-8cOlA1GQsr-7WH0g02ge2UnXiKYKMSLms1x90tsG1T4wh0F-Npr-Yc_12kZFEEDORqP40r6-efQsF2Blg_xa8a4JuwcgLOzz7iNh0k8cAVQkdlTX1mHzNcs5p8 w8qQ6c4Xn8FZ0LN_RUKhDPqSZSlV9X76XfeYwLttC909_klUY/s320/Boddington_Extra_Stout_1957.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMTpZth4W31vN-8cOlA1GQsr-7WH0g02ge2UnXiKYKMSLms1x90tsG1T4wh0F-Npr-Yc_12kZFEEDORqP40r6-efQsF2Blg_xa8a4JuwcgLOzz7iNh0k8cAVQkdlTX1mHzNcs5p8 w8qQ6c4Xn8FZ0LN_RUKhDPqSZSlV9X76XfeYwLttC909_klUY/s581/Boddington_Extra_Stout_1957.jpg)
You can’t fault Boddington for consistency. Just like their Stout was the strength of a London Porter, their Double Stout had a similar gravity to a London Single Stout.
You might have expected the Double Stout recipe to simply be a beefed-up version of their Stout, but it isn’t quite. There’s a smaller proportion of black malt. Overall, the percentage of sugar is about the same, but is distributed differently over the two types. I’ve made the same guesses for the sugars, that is, that they were No. 3 and No. 4 invert.
As with the Stout, the black malt was added to the copper rather than the mash tun. Would that extract more colour? I suspect it might. As, even assuming the one sugar was the very dark No. 4 invert, this still comes out looking a little pale.
The hops used were, once again, four types of English hops plus a few Californian. As with the Stout, there’s no indication of year they were harvested.
1901 Boddington Double Stout
pale malt
12.00 lb
84.21%
black malt
0.25 lb
1.75%
No. 3 invert sugar
1.50 lb
10.53%
No. 4 invert sugar
0.50 lb
3.51%
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
1068
FG
1023
ABV
5.95
Apparent attenuation
66.18%
IBU
34
SRM
25
Mash at
156º 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-wednesday-1901-boddington.html)