Boddies pre 1970 Beer Recipe | All Grain Blonde Ale | Brewer's Friend
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Boddies pre 1970

180 calories 17.9 g .5 L
Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31.64 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Paul Slater
Rating:
5.00 (1 Review)

Calories: 180 calories (Per .5L)
Carbs: 17.9 g (Per .5L)
Created: Monday August 1st 2022
1.039
1.009
3.9%
40.0
3.1
6.0
13.76
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.20 kg Tate and Lyle - Golden Syrup0.2 kg Golden Syrup - (late boil kettle addition) £ 5.00 / kg
£ 1.00
40 1 5.8%
0.20 kg Crisp Malting - Torrified Wheat0.2 kg Torrified Wheat £ 2.00 / kg
£ 0.40
36 2 5.8%
0.06 kg Flaked Corn0.06 kg Flaked Corn £ 3.60 / kg
£ 0.22
40 0.5 1.7%
3 kg Pauls Malt - Maris Otter Keep Flying3 kg Maris Otter Keep Flying £ 1.58 / kg
£ 4.74
38 2.4 86.7%
3.46 kg / £ 6.36
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Northern Brewer25 g Northern Brewer Hops £ 0.06 / g
£ 1.50
Leaf/Whole 8.2 Boil 90 min 27.27 50%
25 g East Kent Goldings25 g East Kent Goldings Hops £ 0.04 / g
£ 1.00
Pellet 7.5 Boil 15 min 12.73 50%
50 g / £ 2.50
 
Mash Guidelines
Amount Description 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: 3.65 L/kg
Starting Grain Temp: 15 °C
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Irish Moss £ 0.10 / g
£ 0.40
Fining Boil 15 min.
£ 0.40
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
£ 4.50 / each
£ 4.50
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
£ 4.50 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
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.

Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-09-18 10:10 UTC
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Brewer profile picture
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


Brewer profile picture
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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