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03-10-2023, 07:12
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https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbioyY_eRDsXoDHElcQ5Um66WZg6Btnh3JUEs1x8tmWm AhNf6qxwSDhLV786bAugaGJrj9wsR5fibx5SGqZcPoG7gKBgql T7nA3WJ5K6oUKKpSjyEAQRPG6Z8erw83lYZQRAsrzPHFr6V37t bBpggMq342SpRNLgzJc9vf0u6SMMwapuFDVtrVgJg2Kjc/s1600/Boddington_Extra_Stout_3.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbioyY_eRDsXoDHElcQ5Um66WZg6Btnh3JUEs1x8tmWm AhNf6qxwSDhLV786bAugaGJrj9wsR5fibx5SGqZcPoG7gKBgql T7nA3WJ5K6oUKKpSjyEAQRPG6Z8erw83lYZQRAsrzPHFr6V37t bBpggMq342SpRNLgzJc9vf0u6SMMwapuFDVtrVgJg2Kjc/s300/Boddington_Extra_Stout_3.jpg)
We're back with Boddington beers in the early 1970s. And what were these beers conjured up from? Well, let’s take a look.
Just the two base malts, pale and lager. The latter appearing in the two Pale Ales. Which were both very pale in colour. Pretty obvious what the reason for its use was. The most popular other malt was wheat. At least I think it might be malt. The brewing record isn’t really clear. I assume it’s there for head retention.
Enzymic malt? I’m not sure what the point was of that. But loads of brewers threw some into their mash tuns.
Crystal malt is in the three darker Ales, the two Milds and the Strong Ale. For body and some colour, I would guess. Note that there’s none in either of the Pale Ales.
With its use of brown and chocolate malt, the Stout is reminiscent of those of Whitbread. An odd coincidence, that. Given what happened later.
Boddington grists in 1971
Beer
Style
pale malt
brown malt
choc. Malt
crystal malt
lager malt
wheat malt
enzymic malt
XX
Mild
64.59%
13.60%
3.40%
2.55%
BM
Mild
65.24%
13.73%
3.43%
2.58%
Light Ale
Pale Ale
61.13%
16.09%
3.22%
3.22%
IP
IPA
63.48%
15.11%
3.02%
3.02%
SA
Strong Ale
68.57%
14.44%
3.61%
2.71%
WSS
Stout
65.96%
7.61%
7.61%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/134.
More... (http://barclayperkins.blogspot.com/2023/10/boddington-grists-in-1971.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbioyY_eRDsXoDHElcQ5Um66WZg6Btnh3JUEs1x8tmWm AhNf6qxwSDhLV786bAugaGJrj9wsR5fibx5SGqZcPoG7gKBgql T7nA3WJ5K6oUKKpSjyEAQRPG6Z8erw83lYZQRAsrzPHFr6V37t bBpggMq342SpRNLgzJc9vf0u6SMMwapuFDVtrVgJg2Kjc/s1600/Boddington_Extra_Stout_3.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbioyY_eRDsXoDHElcQ5Um66WZg6Btnh3JUEs1x8tmWm AhNf6qxwSDhLV786bAugaGJrj9wsR5fibx5SGqZcPoG7gKBgql T7nA3WJ5K6oUKKpSjyEAQRPG6Z8erw83lYZQRAsrzPHFr6V37t bBpggMq342SpRNLgzJc9vf0u6SMMwapuFDVtrVgJg2Kjc/s300/Boddington_Extra_Stout_3.jpg)
We're back with Boddington beers in the early 1970s. And what were these beers conjured up from? Well, let’s take a look.
Just the two base malts, pale and lager. The latter appearing in the two Pale Ales. Which were both very pale in colour. Pretty obvious what the reason for its use was. The most popular other malt was wheat. At least I think it might be malt. The brewing record isn’t really clear. I assume it’s there for head retention.
Enzymic malt? I’m not sure what the point was of that. But loads of brewers threw some into their mash tuns.
Crystal malt is in the three darker Ales, the two Milds and the Strong Ale. For body and some colour, I would guess. Note that there’s none in either of the Pale Ales.
With its use of brown and chocolate malt, the Stout is reminiscent of those of Whitbread. An odd coincidence, that. Given what happened later.
Boddington grists in 1971
Beer
Style
pale malt
brown malt
choc. Malt
crystal malt
lager malt
wheat malt
enzymic malt
XX
Mild
64.59%
13.60%
3.40%
2.55%
BM
Mild
65.24%
13.73%
3.43%
2.58%
Light Ale
Pale Ale
61.13%
16.09%
3.22%
3.22%
IP
IPA
63.48%
15.11%
3.02%
3.02%
SA
Strong Ale
68.57%
14.44%
3.61%
2.71%
WSS
Stout
65.96%
7.61%
7.61%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/134.
More... (http://barclayperkins.blogspot.com/2023/10/boddington-grists-in-1971.html)