Ordinary Bitter Boddington's Bitter

[JMass]

I've tried everything and made my share of starters. I even have a stir plate. I allways go back to dry. Easy to use. Dump in...no mess no fuss....done.

I would use liquid yeast only when I have to, like for a Wit or Wheat beer where the yeast taste is critical. My most recent brew was a Duvel and I got the yeast from a bottle of Duvel.

 

[theck]

I've tried everything and made my share of starters. I even have a stir plate. I allways go back to dry. Easy to use. Dump in...no mess no fuss....done.

I just hate it when it doesn't take off for a couple days and then you start to get worried. At least when I make a starter I can see the results before I dump. I don't mind dry but the last few I did when my basement was 60ish took a long time to start going.

 

[theck]

Anyone know of an extract recipe that is similar and good? This weather is preventing me from all grain in the garage and would like to do up a batch for my new nitro setup.

Sent from my SGH-T769 using Home Brew mobile app

 

[Dynachrome]

theck

Anyone know of an extract recipe that is similar and good? This weather is preventing me from all grain in the garage and would like to do up a batch for my new nitro setup.

I really like this recipe.

I read through the first few pages - ?

If you're brewing the extract version of this, how do you handle the FWH? Throw them in at the steep? Or do they just become a 60 m boil?

I got to page 4 and found this. I didn't see anyone convert it, and Google was no help.

StickyWicket Did you run this through Brewmate or one of the recipe programs?

http://barclayperkins.blogspot.com/2012/05/lets-brew-wednesday-1987-boddingtons.html

WHAT IS THE DIFFERENCE BETEEN PARTIAL MASH AND EXTRACT? Is it still extract if you steep a little grain.

This recipe has a suggestion: https://www.homebrewtalk.com/f12/boddington-clone-anyone-got-good-one-5434/

I love brewing indoors in the cold weather. That's what I do - allgrain - indoors.

Good luck though.

 

[Aleaxnedr]

Could you clarify please,
northern first wort
boil 60 min
ekg (boil 45min)
ekg (flame out) wait for 60 min
Right?

upd:
got it, my bad.

 

[MollyHatchet]

View attachment ImageUploadedByHome Brew1453488756.683726.jpg

Here is my take on this recipie. I used Wyeast 1968, and it really turned out great, this is a keeper for sure. I got 87% efficiency so I came out a little strong at 7.2% abv, which I don't mind, a keeper in the rotation!!

PS: it looks a little darker in the picture then it really is.

 

[Cider123]

I needed a beer to throw on the nitro tap. Figured a Boddington's would be just right to start the summer.

I would have followed the recipe to a tee if I had all the ingredients.
But my twist, due to limitations were all Fuggles for all 3 additions.
I also had 04 available and it's been going strong for 2 days now.

I used the BIAB method and the calculator got me to an OG of 1.042 which was just above expected.

Hope to have this carbing in 2 weeks. The wort tastes pretty darn good.

 

[JKNL]

Boddingtons Bitter 1972 Recipe

I went to the museum to look up the recipe for Boddingtons Bitter from around about 1972 when I lived nearby the Strangeways brewery in Salford.
I then contacted a professional brewer who often visited the boddingtons brewery and who is familiar with the brewing setup and recipe and water etc.
I've just finished fermenting a 5 gallon batch and it tastes remarkably like the Boddingtons of old.
Let me know if anyone is interested and I'll post the recipe (which is very basic!).
JKNL

 

[homebrewdude76]

Yes! Very interested in this. I am planning on brewing a bitter for my beer engine and looking for an authentic recipe!

 

[Hanglow]

here's a recipe based on the late 60s version (ie not the horrendous beer it is now) So pale and assertively bitter, not too much in the way of flavou/aroma hops

Pale Malt - 77.5 %
Lager Malt 15.5%
Torrified Wheat 2.5%
Acidulated Malt 2.5% (or omit and use appropriate amount of acid/alkalinity in mash)
Flaked MAize 2%

EKG 60 mins 40IBU calculated tinseth
EKG 15 mins 5 IBU calculated tinseth

OG 1.036
7 EBC

Boddies yeast. Good luck getting that So your english yeast of choice

 

[JKNL]

This is a recipe for 5 English gallons - USA guys need to adjust recipe

WATER TREATMENT
12 Gypsum
19g CaCl2

INGREDIENTS
2400g English Pale Malt (Maris Otter or equiv)
125g Torrified Wheat
480g Table sugar (add at kettle stage)

MASH 60 mins 153F

KETTLE
East Kent Goldings 30g (23 IBUs)
Flame out 30g EKG (10 IBU)

YEAST
London Ale III (Wyeast 1318)

Aim for OG 1033/5
FG 1005
ABV 3.7/8% (If you want to push the ABV then add more sugar rather than Malt)

Colour yellow (bit more than straw, but not too much)

Dry Hop 9g East Kent Golding (EKG) for 2 weeks. don't be tempted to put in more or it will get grassy.

 

[JONNYROTTEN]

Has this been converted to an American unit recipe anywhere with 5 American gallons

 

[JKNL]

This is for a 5 Imperial Gallon batch (6 American Gallons)

WATER TREATMENT (if you have soft water in your area)
19 g Calcium Chloride
12g Gypsum

GRAIN BILL
2400g Pale Malt
150g Torrified wheat
8g Black patent malt (500 SRM) for yellow colour beer (I used 1g brewers caramel 3000 EBC instead of black malt).
500g table sugar

MASH
151F 60 mins

HOPS
90 mins
24g Goldings
18g Bramling Cross
4g Northern Brewer

0 mins
5g Goldings
5g Bramling Cross

YEAST
London Ale III

OG 1034
FG 1005
ABV 3.8%

Best served with Hand pump to get creamy head, but fine via pressurised keg.
This is the 1970 Boddingtons Bitter recipe.

 

[JONNYROTTEN]

This is for a 5 Imperial Gallon batch (6 American Gallons)

WATER TREATMENT (if you have soft water in your area)
19 g Calcium Chloride
12g Gypsum

GRAIN BILL
2400g Pale Malt
150g Torrified wheat
8g Black patent malt (500 SRM) for yellow colour beer (I used 1g brewers caramel 3000 EBC instead of black malt).
500g table sugar

MASH
151F 60 mins

HOPS
90 mins
24g Goldings
18g Bramling Cross
4g Northern Brewer

0 mins
5g Goldings
5g Bramling Cross

YEAST
London Ale III

OG 1034
FG 1005
ABV 3.8%

Best served with Hand pump to get creamy head, but fine via pressurised keg.
This is the 1970 Boddingtons Bitter recipe.

I'm a little confused. This is a different recipe than your post in #161 and both are different than the original recipe. Has the original recipe changed to this over the course of the thread?

 

[user 70770]

WATER TREATMENT (if you have soft water in your area)
19 g Calcium Chloride
12g Gypsum

Are you sure this is correct? This seems like a lot of salt additions for this beer which isn't particularly heavy on minerals.

 

[skyzo]

IMG_20180217_183848660_2

• skyzo
• Feb 17, 2018

Made this two weeks ago. Hit OG/FG directly. Fermented 7 days, cold crashed for 3 (fined with gelatin day 9) and kegged day 10. Cleared up almost immediately.

 

[BrewFritz]

Made an account to say I brewed this for my second AG. Scaled it down to 15L batch and its in the fermenter now.

Thanks for the recipe!

 

[BrewFritz]

It was delicious, and I mucked up the recipe a bit. Going to brew it again soon.
Thank you for this recipe.

 

[JLeuck64]

I had a request to brew an English Pale Ale from a friend recently and after some research I've settled in on this recipe. Picked up the ingredients today and going to brew this weekend as per the OP recipe. Thank the beer God's for Brewtarget software, it converted the SI units flawlessly!

 

[JLeuck64]

I had a request to brew an English Pale Ale from a friend recently and after some research I've settled in on this recipe. Picked up the ingredients today and going to brew this weekend as per the OP recipe. Thank the beer God's for Brewtarget software, it converted the SI units flawlessly!

Thought I might share an update on how this batch is progressing. Uncapped a bottle today and the carbonation is spot on. I like the flavor of this recipe very much. It is my first exposure to this style of beer and I am very

happy with how it turned out. I took this pic outside under very smokey skies due to wildfires. It's a nice Amber color under normal lighting. Many thanks to the OP for sharing such a solid recipe!

 

[AzOr]

Thought I might share an update on how this batch is progressing. Uncapped a bottle today and the carbonation is spot on. I like the flavor of this recipe very much. It is my first exposure to this style of beer and I am veryView attachment 697423 happy with how it turned out. I took this pic outside under very smokey skies due to wildfires. It's a nice Amber color under normal lighting. Many thanks to the OP for sharing such a solid recipe!

Looks tasty. If you let us sit out for a few minutes you coulda had a smoked bitter!
In Portland we got a lot of ash and smoke as well.

 

[Roxhambrewshed]

Boddington's

Boddington's used to be brewed at Strangeway's brewery, which has closed. The brand is owned by InBev who have contracted with Hyde's to have their cask beer brewed at Moss Side. (The keg version is brewed by InBev at Salmesbury, near Preston, and Magor, in South Wales.)

This recipe is the the winning recipe to duplicate the cask Boddington's in it heyday when brewed at the Strangeway's Brewery.


Brew Type: All GrainStyle: English Ordinary Bitter
Brewer: OrfyBatch Size: 23.00 L
Boil Volume: 30.50 LBrewhouse Efficiency: 80.0 %
Prepare 40.21 L water for brewing
Prepare Ingredients for Mash
3.30 kg Pale Malt, Maris Otter (3.0 SRM) Grain
0.25 kg Cara-Pils/Dextrine (2.0 SRM) Grain
0.12 kg Crystal Malt - 60L (60.0 SRM) Grain
0.03 kg Chocolate Malt (450.0 SRM) Grain
Single: Add 9.66 L of water at 75.0 C
60 min - Hold mash at 68.0 C for 60 min
Add first wort hops to boiler at start of sparge
Amount Item Type 25.00 gm Northern Brewer [8.50%] (60 min) (First Wort Hop) Hops
-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 17.78 L of 77.0 C water.
-- Batch Sparge Round 2: Sparge with 9.77 L of 77.0 C water.
-- Add water to achieve boil volume of 30.50 L
-- Estimated Pre-boil Gravity is: 1.030 SG

Boil for 60 min

Start to Boil.
15 min into boil Add 25.00 gm Goldings, East Kent [4.00%] (45 min)
Flame out 25.00 gm Goldings, East Kent [4.00%] (60 min) (Aroma Hop-Steep)
-- Cool wort to fermentation temperature
-- Add 3.00 L water (as needed) to achieve volume of 23.00 L
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type 1 Pkgs Youngs Generic Ale Yeast Yeast-Ale
(Estimate: 1.040 SG)
10 days Ferment in primary for 5 days at 20.0 C
(Estimate: 1.012 SG)
Bottle with corn sugar: 75
Age for 2 Weeks at 17.0 C

Taste Rating (50 possible points): 40.0
Brewed to be a match for the Boddington's Cask bitter at it's peak.

Orfy,
What is the water profile? Any additions to mash or sparge water?

 

[Tobor_8thMan]

As Homer Simpson would say, "Hmm... Boddington's..."

 

[duncan_disorderly]

The photos some people have posted on this thread are too dark for Boddingtons. It's always been a very pale beer. Around 7 SRM. Cheers!

 

[cmac62]

So I used this recipe as my starting point. 4 lb MO, 3.5 Pils, .5 lb Victory, plus a small handful of midnight wheat for color. .5 oz zythos at 60 and 1 oz at FO/WP with S04 at 66*, it's been fermenting for the last few days. Thinking of getting the temp up to 68 or so then cold crash. Spunding valve goes on tonight. Thanks for the recipe (kind of).

 

[duncan_disorderly]

So I used this recipe as my starting point. 4 lb MO, 3.5 Pils, .5 lb Victory, plus a small handful of midnight wheat for color. .5 oz zythos at 60 and 1 oz at FO/WP with S04 at 66*, it's been fermenting for the last few days. Thinking of getting the temp up to 68 or so then cold crash. Spunding valve goes on tonight. Thanks for the recipe (kind of).

I hope that makes a great beer but I also hope you don't call it Boddingtons!

 

[cyberbackpacker]

If anyone is looking for authentic recipes for Boddington's Bitter (not their Pub Ale) go to Shut Up About Barclay Perkins. @patto1ro devoted a TON of time earlier this year to this beer through the ages (not to mention other information he has provided on it over the years).

See below for a sampling of authentic recipes from Boddington beer logs through the ages... heck brew a few different iterations and try them side by side!

The below are some of the years recipes I have personally brewed:

1939 Boddington's

Let's Brew Wednesday - 1939 Boddington IP


1939 Boddington's version 2

Let's Brew Wednesday - 1939 Boddington IP


1947

Let's Brew - 1947 Boddington IP

1951

Let's Brew Wednesday - 1951 Boddington IP

1966

Let's Brew - 1966 Boddington IP

1971

Let's Brew Wednesday - 1971 Boddington IP

1974

Let's Brew - 1974 Boddington IP

1987

Let's brew Wednesday - 1987 Boddington's Bitter

 

[DuncB]

Thought I might share an update on how this batch is progressing. Uncapped a bottle today and the carbonation is spot on. I like the flavor of this recipe very much. It is my first exposure to this style of beer and I am veryView attachment 697423 happy with how it turned out. I took this pic outside under very smokey skies due to wildfires. It's a nice Amber color under normal lighting. Many thanks to the OP for sharing such a solid recipe!

Looks good and a nice bottle, hope it's not too cold.
No need to visit Beaver Liquors with a stash like that.

 

[cmac62]

I hope that makes a great beer but I also hope you don't call it Boddingtons!

Yeah, I've never had it. I was looking to do something along the ESB line on Friday morning and this is one of the first threads that came up. I saw your post and thought with MO and victory alone I'd be out of bounds, but adding the handful of MW definitely put me out of the park in the 14 SRM territory. I must look for some next time I'm in a decent liquor store.

 

[DuncB]

Boddingtons in cans used to have a widget ( not sure if it does now ) to give it that nitro pour effect.
It's a shadow of what it used to be, but so many beers are.