Boddingtons Pub Ale - Beer Recipe - Brewer's Friend

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Boddingtons Pub Ale

141 calories 14.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Wednesday October 25th 2017
1.043
1.010
4.3%
35.8
8.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.68 lb United Kingdom - Maris Otter Pale8.68 lb Maris Otter Pale 38 3.75 95.2%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 4.1%
1 oz United Kingdom - Black Patent1 oz Black Patent 27 525 0.7%
145.88 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz East Kent Goldings0.6 oz East Kent Goldings Hops Pellet 5 Boil 60 min 10.93 25%
1.20 oz Fuggles1.2 oz Fuggles Hops Pellet 4.5 Boil 60 min 19.67 50%
0.30 oz East Kent Goldings0.3 oz East Kent Goldings Hops Pellet 5 Boil 15 min 2.71 12.5%
0.30 oz Fuggles0.3 oz Fuggles Hops Pellet 4.5 Boil 15 min 2.44 12.5%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Invert Sugar Flavor Boil 15 min.
1 each Warflock tablet Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 0.80 cups       CO2 Level: 2.3 Volumes
 
Target Water Profile
Arthur St kitchen sink, Liberty, MO, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Est .10g water retained per grain lb; 18% boiloff per hr
Therefore, total volume of 8.5g water -.912g lost in grain - 1.365g lost during boil of 7.58g, yields 6.22g before chill....just above the 6.0g recipe fermenting bucket target to be safe
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Mash-in @163 degrees Infusion -- 151 °F 90 min
Mash-out Temperature -- 170 °F 5 min
3.25 gal <3.5sparge; pre-boil = 7.5g Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.98 g | 35.9 qt) 8.89 35.6  
Mash volume with grains (equipment estimates 9.71 g | 38.8 qt) 9.62 38.5  
Grain absorption losses -1.14 -4.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 8.89 35.6
Equipment Profile Used: System Default
 
Notes
  • I scaled the hops from 5gal to 6gal by increasing 20% by weight, based on the 20% increased water volume, not grain weight difference, which I increased by 40% (20% above the 20% added to scale to 6 gals batch) to get the ABV up a bit.

  • Mill grain twice

  • Don't leave heat on after meeting mash-in temp (163).
  • Sparge and drain while boil kettle heats up.

    While the grain is mashing, start the invert sugar.
  • heat .6 lb of cane sugar (not table sugar) in .9 cup of water. As it’s heating, add .15 teaspoon citric acid
  • simmer, stirring frequently, for at least 20 minutes. The longer it simmers the darker and thicker it will be; try not to simmer it for more than 30-40 minutes for this beer.
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  • Last Updated: 2022-08-12 20:12 UTC