Boddington's Bitter (Orfy's Modified)

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.

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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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At a water to grain ratio of 1.5:1, qt./lb."

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Boddington's Pub Ale (Double Batch-Modified)

Concentrating on recording my mash temp this time! Shooting for 14 gallons of wort. (3) five gallon SS pots

16lb Maris Otter
14oz Carabrown Malt (Briess Carabrown Malt #6461)
10oz Mild Malt (Ashburne Mild Malt #5355)
2-1/4oz Chocolate Malt (Briess Dark Chocolate Malt #5444)

Mash in at 158F with 4.5 Gallons water just shy of 166F, waited 10 minutes for heat to even out and took a temp.

I was in the 145F range - too cool. I added a couple gallons more water at 166F.

The thermometer came up to 158F, top of my target range.Let it set for 45 minutes. It dropped to 155F, just about right, after 20 minutes, I closed the lid to retain heat.

I drained the grain bed too dry. Put about 4-1/2 gallons of wort with first wort hop addition,1-1/2oz Northern Brewer, on to boil.

I placed the first sparge with about 4-1/2 gallons 170F water and it and came to rest at 155F. Wait about ten minutes. Drain. Start boil

I placed the first sparge with about 6-1/2 gallons 150F water and it and came to rest at 150F. Wait about ten minutes. Drain. Put on stove to boil. I added a little of the excess to top off the first two pots.

I only got the first pot to rolling boil. The other two were up to 208F and 195F in order of sparging. Not much loss of volume.

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

Boil for 60 min.

Hopping schedule:
( ...Vs. Orfy's recipe, I substituted UK Fuggles 4.3% Alpha, and Euro Northern Brewer 9.8% Alpha)

__First Wort Hops were already placed it in the wort first pot.
__Second addition 2oz Fuggles AND 1-1/2oz Euro Northern Brewer (45 minutes)
(...this is the second as you already added hops in the first pot)
__Third 1oz UK Fuggles (0 minutes, AKA flame-out) Fourth addition.

The hops come out to even ounces. That is how I buy them.

I pour my pots back and forth to aerate the wort and make it homogeneous.

I let mine cool on the back deck. The low tonight will be in the twenties.
I think some of my aroma ends up heading into the bittering this way.

-- Cool wort to fermentation temperature.
-- Add water as needed to achieve correct Specific Gravity of wort for fermenting? No
Pour wort equal parts from the boil pots into the HDPE buckets to get the SG equal. Done at end of boil.

I made a re-hydrated yeast origin with a little sugar, from dry Safale S-04 for
pitching tomorrow.

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I set about 15 gallons on the deck to cool. I'm looking at it and think my head-space may be too little.

....NEXT DAY.

I added the yeast thingy this morning (it's not a real starter, starter light?).

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I brought the wort off the deck this morning.

The wort was 64F and before pitching yeast the OG was 1.044.

It was cloudy - I think I was still too aggressive on my "crush".

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Dynachrome said:

Here is the original thread:

https://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 EDIT 60L
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 10 minutes.
(Sparge set in at about 154)
-- Batch Sparge Round 2: Sparge with 3gal of 180 C water 10 minutes.
(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.

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Blckbird Bitter 2 (Extra Special/Strong Bitter (English Pale Ale))

Original Gravity (OG): 1.030 (°P): 7.6
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol (ABV): 2.95 %
Colour (SRM): 7.5 (EBC): 14.8
Bitterness (IBU): 26.8 (Average - No Chill Adjusted)

87.79% Maris Otter Malt
7.27% Carapils (Dextrine)
4% Crystal 60
0.94% Chocolate

0.1 oz/Gal East Kent Golding (9.4% Alpha) @ 60 Minutes (Boil)
0.1 oz/Gal Fuggles (3.6% Alpha) @ 60 Minutes (Boil)
0.1 oz/Gal Fuggles (3.6% Alpha) @ 45 Minutes (Boil)


Single step Infusion at 157°F for 60 Minutes. Boil for 60 Minutes

Fermented at 68°F with Safale S-04


Recipe Generated with BrewMate

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Dynachrome said:

How different is Maris Otter from Rahr two row?

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Dynachrome said:

Quote


It is very different.

I wouldn't make this recipe any more with two row. the Maris Otter is smoother and rich without being overpowering.

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Dynachrome said:

I love you ALLL man! (I've been drinking just a little)

My bitter is bubbling along quite well. I shot a short video.

I'm going off to a track day. If I crash and burn, there's a chance my wife will dump the fermentor....

This is gonna be great beer.

https://photos.google.com/search/_tv_Videos/photo/AF1QipOg9AiLP-sbPnJOpC2NL2e85RI4CeL-Ue071oWx

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