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11-06-2022, 09:13
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/06/lets-brew-1901-boddington-bb.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirrsz00lrl51VBM1FbiXw6oKtOAO5nkEO-fbenTACEJ9TGCK0fjefMOivvQ2kv3B-bp17iI9bk9ycxcvR3vDEIPt8eMrbAkk6MProaxEhplf4m33YwN 1xMLyGUa-Q01Ox-x-LDChU1bUpSyF5paRvcMSSlB6bcb9jtiEhhojludaxaaEu2rC_U qphA/s320/Boddington_Strong_Ale_1957_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirrsz00lrl51VBM1FbiXw6oKtOAO5nkEO-fbenTACEJ9TGCK0fjefMOivvQ2kv3B-bp17iI9bk9ycxcvR3vDEIPt8eMrbAkk6MProaxEhplf4m33YwN 1xMLyGUa-Q01Ox-x-LDChU1bUpSyF5paRvcMSSlB6bcb9jtiEhhojludaxaaEu2rC_U qphA/s591/Boddington_Strong_Ale_1957_2.jpg)
Some brew house names I’ve never managed to work out. BB is a fairly common designation. It usually stands for Bitter Beer. Which, obviously, it doesn’t in this case, this being a Strong Ale. Your guess is as good as mine. I’m equally clueless about its replacement, the equally enigmatic CC.
At least its properly strong, weighing in at a similar gravity to a London KKK. It would be great to know if it was aged. My guess would be yes. Probably a few months in trade casks.
BB isn’t a complicated beer. Its grist is mostly pale malt. In the mash tun, 100% pale malt, as the black malt was added to the copper along with the sugar. There’s really nothing more to say. There’s not enough black malt to make the finished beer properly dark. Leaving it in the no man’s land between pale and dark.
Only four types of hops this time, three English and one Californian. None with a harvest date.
1901 Boddington BB
pale malt
17.25 lb
91.80%
black malt
0.04 lb
0.21%
No. 2 invert sugar
1.50 lb
7.98%
Cluster 165 mins
1.00 oz
Fuggles 60 mins
2.00 oz
Fuggles 30 mins
2.00 oz
Fuggles dry hops
0.50 oz
OG
1086
FG
1030
ABV
7.41
Apparent attenuation
65.12%
IBU
50
SRM
11
Mash at
154º F
Sparge at
165º F
Boil time
165 minutes
pitching temp
60º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2022/06/lets-brew-1901-boddington-bb.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirrsz00lrl51VBM1FbiXw6oKtOAO5nkEO-fbenTACEJ9TGCK0fjefMOivvQ2kv3B-bp17iI9bk9ycxcvR3vDEIPt8eMrbAkk6MProaxEhplf4m33YwN 1xMLyGUa-Q01Ox-x-LDChU1bUpSyF5paRvcMSSlB6bcb9jtiEhhojludaxaaEu2rC_U qphA/s320/Boddington_Strong_Ale_1957_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirrsz00lrl51VBM1FbiXw6oKtOAO5nkEO-fbenTACEJ9TGCK0fjefMOivvQ2kv3B-bp17iI9bk9ycxcvR3vDEIPt8eMrbAkk6MProaxEhplf4m33YwN 1xMLyGUa-Q01Ox-x-LDChU1bUpSyF5paRvcMSSlB6bcb9jtiEhhojludaxaaEu2rC_U qphA/s591/Boddington_Strong_Ale_1957_2.jpg)
Some brew house names I’ve never managed to work out. BB is a fairly common designation. It usually stands for Bitter Beer. Which, obviously, it doesn’t in this case, this being a Strong Ale. Your guess is as good as mine. I’m equally clueless about its replacement, the equally enigmatic CC.
At least its properly strong, weighing in at a similar gravity to a London KKK. It would be great to know if it was aged. My guess would be yes. Probably a few months in trade casks.
BB isn’t a complicated beer. Its grist is mostly pale malt. In the mash tun, 100% pale malt, as the black malt was added to the copper along with the sugar. There’s really nothing more to say. There’s not enough black malt to make the finished beer properly dark. Leaving it in the no man’s land between pale and dark.
Only four types of hops this time, three English and one Californian. None with a harvest date.
1901 Boddington BB
pale malt
17.25 lb
91.80%
black malt
0.04 lb
0.21%
No. 2 invert sugar
1.50 lb
7.98%
Cluster 165 mins
1.00 oz
Fuggles 60 mins
2.00 oz
Fuggles 30 mins
2.00 oz
Fuggles dry hops
0.50 oz
OG
1086
FG
1030
ABV
7.41
Apparent attenuation
65.12%
IBU
50
SRM
11
Mash at
154º F
Sparge at
165º F
Boil time
165 minutes
pitching temp
60º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2022/06/lets-brew-1901-boddington-bb.html)