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16-07-2022, 07:11
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/07/lets-brew-1913-boddington-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxXgJViST76YPl5XFMdyy4TmsPWj7jPoNLO2v5RzcCp j5lNR7_APcU9d8gDOfZcufY2TGbTiJuOSS5dwM66pfOonBbHEz 4nTdJnQiTMFv7u4BuFWmmsdsMk3mWxlU3jvsNhQa91aVMpMK6V Fz_WMeHDw0jV1erovE5TVw0d4OqLxud_YevX4YBpon/s320/Boddington_Strangeways_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxXgJViST76YPl5XFMdyy4TmsPWj7jPoNLO2v5RzcCp j5lNR7_APcU9d8gDOfZcufY2TGbTiJuOSS5dwM66pfOonBbHEz 4nTdJnQiTMFv7u4BuFWmmsdsMk3mWxlU3jvsNhQa91aVMpMK6V Fz_WMeHDw0jV1erovE5TVw0d4OqLxud_YevX4YBpon/s750/Boddington_Strangeways_Stout.jpg)
With the stronger Extra Stout dropped, plain old Stout was Boddington’s only Black Beer.
The OG is, surprisingly, a couple of degrees higher than in 1901. Though it still looks more like a London Porter than a Stout.
A new aspect of the grist is the replacement of most of the pale malt by high-dried malt. I’m not sure what effect that would have on the beer’s character. At the same time, the percentage of black malt has been greatly reduced. Balanced out, in colour terms, by a healthy dose of caramel.
I’m still pretty much totally in the dark about the sugars employed. All I know for sure, is that here were two types. No. 3 and No. 4 are merely a guess. The quantities are about half of what they had been in 1901.
There are surprisingly few types of hops, just three: English from the 1909 and 1911 crops, and Poperinge from 1911.
1913 Boddington Stout
pale malt
2.75 lb
22.60%
high-dried malt
8.50 lb
69.84%
black malt
0.25 lb
2.05%
No. 3 invert sugar
0.25 lb
2.05%
No. 4 invert sugar
0.25 lb
2.05%
caramel 2000 SRM
0.17 lb
1.40%
Strisselspalt 170 mins
0.50 oz
Fuggles 60 mins
0.25 oz
Fuggles 30 mins
0.25 oz
OG
1053
FG
1019
ABV
4.50
Apparent attenuation
64.15%
IBU
12
SRM
35
Mash at
153º F
Sparge at
160º F
Boil time
170 minutes
pitching temp
62.5º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2022/07/lets-brew-1913-boddington-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxXgJViST76YPl5XFMdyy4TmsPWj7jPoNLO2v5RzcCp j5lNR7_APcU9d8gDOfZcufY2TGbTiJuOSS5dwM66pfOonBbHEz 4nTdJnQiTMFv7u4BuFWmmsdsMk3mWxlU3jvsNhQa91aVMpMK6V Fz_WMeHDw0jV1erovE5TVw0d4OqLxud_YevX4YBpon/s320/Boddington_Strangeways_Stout.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxXgJViST76YPl5XFMdyy4TmsPWj7jPoNLO2v5RzcCp j5lNR7_APcU9d8gDOfZcufY2TGbTiJuOSS5dwM66pfOonBbHEz 4nTdJnQiTMFv7u4BuFWmmsdsMk3mWxlU3jvsNhQa91aVMpMK6V Fz_WMeHDw0jV1erovE5TVw0d4OqLxud_YevX4YBpon/s750/Boddington_Strangeways_Stout.jpg)
With the stronger Extra Stout dropped, plain old Stout was Boddington’s only Black Beer.
The OG is, surprisingly, a couple of degrees higher than in 1901. Though it still looks more like a London Porter than a Stout.
A new aspect of the grist is the replacement of most of the pale malt by high-dried malt. I’m not sure what effect that would have on the beer’s character. At the same time, the percentage of black malt has been greatly reduced. Balanced out, in colour terms, by a healthy dose of caramel.
I’m still pretty much totally in the dark about the sugars employed. All I know for sure, is that here were two types. No. 3 and No. 4 are merely a guess. The quantities are about half of what they had been in 1901.
There are surprisingly few types of hops, just three: English from the 1909 and 1911 crops, and Poperinge from 1911.
1913 Boddington Stout
pale malt
2.75 lb
22.60%
high-dried malt
8.50 lb
69.84%
black malt
0.25 lb
2.05%
No. 3 invert sugar
0.25 lb
2.05%
No. 4 invert sugar
0.25 lb
2.05%
caramel 2000 SRM
0.17 lb
1.40%
Strisselspalt 170 mins
0.50 oz
Fuggles 60 mins
0.25 oz
Fuggles 30 mins
0.25 oz
OG
1053
FG
1019
ABV
4.50
Apparent attenuation
64.15%
IBU
12
SRM
35
Mash at
153º F
Sparge at
160º F
Boil time
170 minutes
pitching temp
62.5º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2022/07/lets-brew-1913-boddington-stout.html)