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Boddies pre 1970

Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.46 liters
Post Boil Size: 24.1 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Paul Slater
Rating:

5.00 (1 Review)

Calories: 174 calories (Per .5L)
Carbs: 15.6 g (Per .5L)

Created: Monday August 1st 2022

Original Gravity:

1.038

Final Gravity:

1.007

ABV (standard):

4.1%

IBU (tinseth):

37.5

SRM (morey):

5.7

Mash pH

5.4

Cost £

13.58

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / .5L

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
0.20 kg	Tate and Lyle - Golden Syrup0.2 kg Golden Syrup - (late boil kettle addition)	£ 0.00 / kg £ 0.00	40	1	5.5%
0.20 kg	Crisp Malting - Torrified Wheat0.2 kg Torrified Wheat	£ 2.54 / kg £ 0.51	36	2	5.5%
0.06 kg	GB - Flaked Maize0.06 kg Flaked Maize	£ 5.00 / kg £ 0.30	40	1	1.7%
3 kg	Warminster Maltings - Maris Otter3 kg Maris Otter	£ 1.68 / kg £ 5.04	36	3.5	82.6%
0.17 kg	Simpsons - Crystal T500.17 kg Crystal T50	£ 2.00 / kg £ 0.34	34	50	4.7%
3.63 kg / £ 6.19

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
37 g	northern brewer37 g northern brewer Hops	£ 0.05 / g £ 1.89	Leaf/Whole	7.7	Boil	60 min	34	55.2%
30 g	Goldings30 g Goldings Hops	£ 0.05 / g £ 1.50	Pellet	5.4	Hop Stand	15 min	3.52	44.8%
67 g / £ 3.39

Show Summary View

Amount	Variety	Cost	IBU	Bill %
37 g	northern brewer (Leaf/Whole) 37 g northern brewer (Leaf/Whole) Hops	£ 0.05 / g £ 1.89	34	55.2%
30 g	Goldings (Pellet) 30 g Goldings (Pellet) Hops	£ 0.05 / g £ 1.50	3.52	44.8%
67 g / £ 3.39

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Strike	75 °C	66 °C	--
	Infusion	65 °C	65 °C	60 min
14 L	Sparge	77 °C	65 °C	--
Starting Mash Thickness: 3.5 L/kg Starting Grain Temp: 15 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 g	Irish Moss	£ 0.00 / g £ 0.00	Fining	Boil	15 min.
4.69 ml	Phosphoric acid		Water Agt	Mash	1 hr.
5 g	Epsom Salt		Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:	£ 4.00 / each £ 4.00
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 77 B cells required

£ 4.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
62	4	8	14	9	157
Mash PH target 5.3 - required 4.5ml of Phosphoric acid to achieve
Mash Chemistry and Brewing Water Calculator

Notes

Minor amendment increased the torrefied wheat from 80gm to 200 gm to further improve head retention. Deleted the caprils dextrin malt.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-01-11 11:16 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

Discussion about this recipe:

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Filtonian • 09/28/2022 at 12:33pm

5 of 5

Great bitter depth, with a dry finish. A classic in my view. Will brew again

Filtonian • 10/20/2022 at 07:25pm
This is my second attempt - with the torrefied wheat addition it has a better head retention. Have packaged it in a pressure barrel, with no priming sugar, relying on CO2 pressure only, for condition as the beer cools. This is working, serving a good pint with a nice bite of condition. Cleared after 10 days. This is a good clone of the original Cream of Manchester good bitter depth and a dry finish

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Boddies pre 1970

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