Shut up about Barclay Perkins - Let's Brew - 1974 Boddington IP
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The 1971 recipe above was taken from the start of a brewing book. This is taken from the end of that same book.
And, surprise, surprise, the recipe has changed again. The gravity has fallen again. Back in 1951, the OG was 1040º, in 1966 1038.5º, in 1971 1035.5º and now 1034.5º. There’s a definite trend there.
The percentages of the different elements of the grist have changed a little. There’s a bit less pale malt, a bit more lager malt and sugar. The sugars are still DMS, Fla and BR, 2 cwts of each.
The hopping rate had fallen again. It’s down from almost 7 lbs per quarter of malt in 1947 to just over 5lbs. Making this not a very bitter beer. I know, it’s not what I expected when I started looking at Boddington’s records. The description of the hops is very basic. All I know is that they were English.
| 1974 Boddington IP |
| pale malt |
4.50 lb |
60.00% |
| lager malt |
1.25 lb |
16.67% |
| enzymic malt |
0.25 lb |
3.33% |
| wheat |
0.25 lb |
3.33% |
| flaked maize |
0.25 lb |
3.33% |
| No. 2 invert sugar |
1.00 lb |
13.33% |
| Fuggles 90 min |
0.75 oz |
|
| Goldings 30 min |
0.75 oz |
|
| Goldings dry hops |
0.25 oz |
|
| OG |
1034.5 |
|
| FG |
1004 |
|
| ABV |
4.03 |
|
| Apparent attenuation |
88.41% |
|
| IBU |
20 |
|
| SRM |
6 |
|
| Mash at |
150º F |
|
| Sparge at |
162º F |
|
| Boil time |
90 minutes |
|
| pitching temp |
63º F |
|
| Yeast |
Wyeast 1318 London ale III (Boddingtons) |
|
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