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Discussion in 'Recipes for Feedback' started by Steve SPF, Aug 5, 2019.

  1. Steve SPF

    Steve SPF Well-Known Member

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    Any input gratefully received.

    We are super nostalgic about Boddington's bitter around here, it was almost a cult in the late 70s / early 80s. I don't want to clone it so much as create a tribute to it if I can so it wants to be straw coloured and quite dry. I'm thinking that the addition of some sugar may help but not sure.

    HOME BREW RECIPE:
    Title: Shed Bodds

    Brew Method: All Grain
    Style Name: Standard/Ordinary Bitter
    Boil Time: 60 min
    Batch Size: 80 liters (ending kettle volume)
    Boil Size: 85 liters
    Boil Gravity: 1.034
    Efficiency: 70% (ending kettle)

    Hop Utilization Multiplier: 1

    STATS:
    Original Gravity: 1.037
    Final Gravity: 1.010
    ABV (standard): 3.5%
    IBU (tinseth): 45.99
    SRM (morey): 3.99
    Mash pH: 0

    FERMENTABLES:
    12 kg - Pale 2-Row (90.6%)
    750 g - Torrified Wheat (5.7%)
    500 g - Cara Malt (3.8%)

    HOPS:
    100 g - Northern Brewer, Type: Pellet, AA: 7.8, Use: First Wort, IBU: 31.31
    100 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 15 min, IBU: 9.05
    50 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Whirlpool for 0 min at °C, IBU: 1.56
    100 g - Bramling Cross, Type: Pellet, AA: 6.5, Use: Whirlpool for 0 min at °C, IBU: 4.06

    OTHER INGREDIENTS:
    2 each - Whirlfloc, Time: 15 min, Type: Water Agt, Use: Boil

    YEAST:
    Wyeast - London Ale III 1318
    Starter: No
    Form: Liquid
    Attenuation (avg): 73%
    Flocculation: High
    Optimum Temp: 17.78 - 23.33 C
    Fermentation Temp: 20 C
    Pitch Rate: 0.35 (M cells / ml / deg P)

    PRIMING:
    CO2 Level: 2.44 Volumes

    TARGET WATER PROFILE:
    Profile Name: Balanced Profile
    Ca2: 0
    Mg2: 0
    Na: 0
    Cl: 0
    SO4: 0
    HCO3: 0
    Water Notes:

    NOTES:
    I'm looking for this to be as close to the Boddington's bitter of the late 1970s / early 1980s.

    This recipe has been published online at:
    https://www.brewersfriend.com/homebrew/recipe/view/863979/shed-bodds

    Generated by Brewer's Friend - https://www.brewersfriend.com/
    Date: 2019-08-05 16:39 UTC
    Recipe Last Updated: 2019-08-05 16:37 UTC
     
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  2. Nosybear

    Nosybear Well-Known Member

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    I wouldn't add sugar - at that low an OG, neutral alcohol isn't what you need. Looks good otherwise excepting the water profile - this beer looks as if it should need hard water, not RO.
     
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  3. Steve SPF

    Steve SPF Well-Known Member

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    I've read quite a few recipes for 'Boddington's' now and some of them call for sugar in order to get the final gravity down, there was a dryness about the original beer.

    As far as the water goes I've really not ventured there yet, probably the next step on my learning curve.
     
  4. Megary

    Megary Well-Known Member

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    I may be mis-remembering, but isn't there a slight honey sweetness to this beer? Of course, honey might not be representative of that late 70's era.
     
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  5. Craigerrr

    Craigerrr Well-Known Member

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    The current commercial Boddingtons Pub Ale does have a bit of a sweet taste, the cans have a widget to release nitrogen like with Guiness. It is a lovely, creamy frothy 4.8ABV British Ale. I read that it was the first beer to include the widget in the can.
    Edit The ABV was 3.5 at some point, what is available here locally to me is 4.8%
     
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  6. Steve SPF

    Steve SPF Well-Known Member

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    The pub ale is darker and heavier so a substantially different beast. The one that draws tears to a Norhterner's eye is the 3.5% version that lasted up until the mid 80s and then got lost. I think it went to Hydes when Strangeways closed and there are stories that they lost the yeast culture, not sure.

    There are recipes for the 4.8% version but they all seem to call for dark malt. The 3.5% one is a real golden/straw colour, I'm not sure about sweet though.

    It was the original 'widget' beer yes, pretty sure we all pulled a can apart to see how those worked!

    My first pub job was in the cellar at a Boddington's pub and we used to get through 20 Hogsheads a week, huge amounts of beer. I Think Hogsheads have been health & safetied out of existence now and quite right too, they took some stopping when they got rolling. Happy days :)
     
  7. BOB357

    BOB357 Well-Known Member

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