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-   -   Boddington's Bitter (Orfy's Modified) (http://www.homebrewtalk.com/f39/boddingtons-bitter-orfys-modified-310208/)

Dynachrome 03-04-2012 10:45 PM

Boddington's Bitter (Orfy's Modified)
 
Here is the original thread:

http://www.homebrewtalk.com/f64/boddingtons-bitter-21131/

I'm mashing a little hotter. I'm also worried I crushed too fine and am headed for a stuck sparge.


7-3/4lb Maris Otter
1/2lb Carapils
1/4lb Crystal Malt
1-oz chocolate malt

Amount Item Type 3/4oz Northern Brewer [8.50%] (60 min)
(First Wort Hop) Hops Place the hops into the collector pot.
-- Drain Mash Tun into collector
Start to heat collected wort while fininshing the sparges.
-- Batch Sparge Round 1: Sparge with 2gal of 180 F water.
(Sparge set in at about 154)
-- Batch Sparge Round 2: Sparge with 3gal of 180 C water.
(Sparge set in at about 158)
-- Collected a boil volume of about 7 gallons.
Wort was running fairly clear toward the end.

Boil for 60 min

Hopping schedule:
...I substituted UK Fuggles 5%, and Euro Northern Brewer 9.8%
3/4oz UK Fuggles, First Wort Hops. Place it in the wort collector.
1oz Euro Northern Brewer (45 minutes)
_____(Really, this is the second addition as you already added hops in collector)
1/4oz (15 minutes) Third addition.
_____1oz UK Fuggles (0 minutes, AKA flame-out) Fourth addition.

I let mine cool on the back deck. I think some of my aroma ends up heading into the bittering this way. I think it will be reasonable though, because of the first wort hop procedure.

-- Cool wort to fermentation temperature
-- Add water as needed to achieve 6 gallons of wort for fermenting.
-- Siphon wort to primary fermenter and aerate wort.

I plan on making a re-hydrating yeast with a little sugar, from dry Safale S-o4 for pitching tomorrow.

...screwed up the hop additions anyway. I put in a whole 1-3/4ounces at 45 minutes.
....I added the 1/4 oz at flame out.

Dynachrome 03-05-2012 12:06 AM

I set about 7 gallons on the deck to cool.

I will mix it when I transfer to fermentor.

Aerate it before I add the yeast thingy (it's not a real starter).

Dynachrome 03-05-2012 11:20 PM

I brought the wort off the deck this morning.

It was 48deg F and the OG was 1.058. ...a wee bit heavy.

Dynachrome 03-16-2012 05:06 AM

We bottled it tonight.

The final gravity was 1.014. I put in two thirds of a cup of priming sugar for almost 5 gallons of beer.

We gently poured it into the bottling bucket. It smelled good.

It was cloudy - I think I was too aggressive on my "crush". It was more of a grind.

Dynachrome 04-28-2012 05:46 PM

This is really getting good.

I'm supposed to have some for no. 2 son's graduation party. I'm afraid ti will evaporate before then.

:)

Dynachrome 07-24-2012 12:37 AM

I drank two out of the fridge last night.

It's really good. Not too much head, not too heavy, nice bitter on the back of the tongue.

This is going on my standard list to brew.

Nugent 07-24-2012 01:34 AM

I kinda hate to chime in since I'm ruining an exclusive chronological stream of your experience making this beer. It was cool to read and I'm really glad that it turned out well.

I agree that it's a great beer. Planning on making a batch when the weather begins to cool.

:mug:

Dynachrome 08-18-2012 01:55 AM

I'm giving the last few bottles away to friends. I'm going to miss not having this around.

Time to get brewing!

Dynachrome 10-19-2012 05:11 AM

There is going to be local competition were we can submit our beers and the winner's recipe will be brewed and featured at a local brew-pub. To add to that said brewer will be given 5 gallons to take home on top of that.

I miss this beer.

You guys are slipping. No one mentioned - I didn't record my mash temperature. :confused: I'm pretty sure I was below 167F.

Dynachrome 10-20-2012 05:49 AM

Charles Boddington ...on the attempted hostile takeover of Strangeways (from Wikipedia)

Quote:

You will be only too aware that present-day pressures bear heavily towards the elimination of individuality and character in many consumer goods. There is an inexorable progression towards the mass-produced nationwide product of standardised quality. You, however, are still, at this moment in time, a shareholder in one of the remaining independent brewery companies whose traditional draught beers have a reputation for quality and individual character beyond the immediate area of the North of England in which we operate ... The takeover of Boddingtons and its consequent elimination can achieve very little. It will do nothing for the national economy, add nothing to the nation's exports, and contribute nothing at all to the quality of life that we are all used to enjoy.
...and...

Quote:

The Observer commented in 1974 that Boddingtons cheap pricing and distinctive flavour afforded it its unusually loyal following.[20] In 1981 the same newspaper commented,
"what has stood Boddingtons in good stead is the highly distinctive flavour of its brews, especially its bitters. In fact, in the North-West, Boddies is increasingly becoming a sort of cult brew."


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