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Time to return to that most exciting of decades, the 1950s. With a rather atypical Stout recipe from Manchester.

Here’s proof that not all English Stouts were sweet after WW II. With the level of hopping and rate of attenuation, there’s no way this would have come across as sweet.

The grist is quite interesting, too, with four different malts: pale amber, crystal and black. There’s a surprisingly large amount of amber malt, almost a third of the grist. So much, in fact, that I’m wondering whether it was diastatic or not. Malt, as with XX, seems to have been added in the copper.

At least Boddington brewed their Stout properly. And didn’t parti-gyle it with Bitter, as some other breweries did.

It’s hopped at a rate of 6.5 lbs per quarter of malt, which is quite high. Higher than their Bitter. That’s reflected in the IBU count.

1951 Boddington Stout
pale malt 4.25 lb 44.00%
crystal malt 80 L 1.25 lb 12.94%
amber malt 3.00 lb 31.06%
black malt 0.50 lb 5.18%
No. 3 invert sugar 0.33 lb 3.42%
caramel 1000 SRM 0.33 lb 3.42%
Fuggles 95 mins 1.00 oz
Fuggles 45 mins 1.00 oz
OG 1040
FG 1012
ABV 3.70
Apparent attenuation 70.00%
IBU 27
SRM 38
Mash at 153º F
Sparge at 162º F
Boil time 95 minutes
pitching temp 61º F
Yeast Wyeast 1318 London ale III (Boddingtons)

This is one of the many recipes in my book on brewing after WW II.