Ordinary Bitter Boddington's Bitter

[duncan_disorderly]

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.

The canned widget beer is a version of Boddingtons that was created by ABinbev after they bought the brand and is completely different from the beer that had cult status visit was fantastic back in the 70s and early 80s. In case of any doubt.

 

[TBA]

Looking to make my first English style beer. Which of the recipes listed above (thanks@cyberbackpacker) would be a good one to start with? any issue substituting Verdant for LA3? It’s what I have.

 

[duncan_disorderly]

Looking to make my first English style beer. Which of the recipes listed above (thanks@cyberbackpacker) would be a good one to start with? any issue substituting Verdant for LA3? It’s what I have.

I like the 1980 version for its simplicity, and I liked Bodds at that time, that one is here...

http://barclayperkins.blogspot.com/2021/02/lets-brew-wednesday-1980-boddington-ip.html?m=1
Two alternative hopping regimes, you want the second one, with 32 IBU.

 

[hout17]

I love Boddingtons you guys are making it hard to pick a recipe lol.

 

[Tobor_8thMan]

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

Typical of British ales changing over time due to wars, tastes, taxes, etc. Thanks for sharing the info! Most interesting.

 

[Tobor_8thMan]

I love Boddingtons you guys are making it hard to pick a recipe lol.

IMHO, this is the recipe.
https://shop.theelectricbrewery.com/pages/english-pub-ale

 

[duncan_disorderly]

IMHO, this is the recipe.
https://shop.theelectricbrewery.com/pages/english-pub-ale

I'm sure it's a good recipe but its quite a long way away from Boddingtons.

 

[Tobor_8thMan]

Proximity has nothing to do with brewing a great clone. Understanding the recipe is key.

 

[DBhomebrew]

IMHO, this is the recipe.
https://shop.theelectricbrewery.com/pages/english-pub-ale

Which iteration of Boddies does this aim to clone?

 

[cyberbackpacker]

Some recipes mentioned are trying to clone Boddington's, whereas other recipes are actual Boddington's recipes.

All will make a tasty beer I am sure, but if you are aiming for authentic, there is no debate as to which recipes to follow...

 

[duncan_disorderly]

Proximity has nothing to do with brewing a great clone. Understanding the recipe is key.

I mean this a long way from a recipe that will produce a clone. I am geographically close to the old Strangeways Brewery though. 3 miles.

 

[hout17]

I've adjusted the original recipe Orfy posted to US quantities. I'm going to go with an Amber Dry water profile in Beer Smith and see how it turns out. Looking forward to it. I have a Red Ale on deck to brew then this will be up next. Looking forward to trying it!

Edit: The hop edition at flameout should be 1 ounce. I need to fix that. Also note my water quantities are calculated with 1 gallon of mash tun dead space in mind.

 

[Gozie Boy]

Some recipes mentioned are trying to clone Boddington's, whereas other recipes are actual Boddington's recipes.

All will make a tasty beer I am sure, but if you are aiming for authentic, there is no debate as to which recipes to follow...

You have quite the deep knowledge of Bodds! I lived in the UK in the early 90's and loved it at my local. This may or may not be the best vintage, just the time slice I was there. I'm open to what you may consider to be a better version. So what would be your recipe recommendation for a pub ale version (I will be serving this on nitro to get the great head and body). Thx!

 

[Tobor_8thMan]

I've adjusted the original recipe Orfy posted to US quantities. I'm going to go with an Amber Dry water profile in Beer Smith and see how it turns out. Looking forward to it. I have a Red Ale on deck to brew then this will be up next. Looking forward to trying it!

View attachment 729645

Edit: The hop edition at flameout should be 1 ounce. I need to fix that. Also note my water quantities are calculated with 1 gallon of mash tun dead space in mind.

Looks good. Mash temp?

 

[hout17]

Looks good. Mash temp?

154°F it's on the bottom of the recipe graphic but might be slightly unclear with the wording.

 

[Tobor_8thMan]

154°F it's on the bottom of the recipe graphic but might be slightly unclear with the wording.

D'oh! Totally missed. Thanks.

 

[hout17]

I brewed this today got a little more efficient mash and came in at 1.042 instead of 1.040 but I'm not complaining the brew day went well. Thanks Orfy! I'll post a pic of a pint when it's ready can't wait to taste it!

 

[hout17]

Have about 10 points left to go. I'm fermenting at 67/68°F currently so far everything has been going nice and smooth.

 

[hout17]

Going to keg this in 2 or 3 days. Looks like this style should be carbed around 1.5 ish volumes or 2 psi on my regulator at 38°F.

Where do you folks like the carbonation level at for this beer?

 

[DuncB]

My calculator says 0.69 psi for 1.5 vols at 38 fahrenheit.

Have to say that it should be served at around 54 fahrenheit and if carbing at that temp for 1.5 vols its 6.25 psi.

If you were going to carb cold and then warm up remember to adjust your regulator when you get it warmer.

Big but here very low readings and adjustments on a regulator are difficult and you might need to use an inline regulator on a different scale or check very closely with a separate gauge to cross check your regulator reading.

I use this calculator Beer Carbonation Calculator

Note if you went to 1.2 vols which wouldn't be unreasonable either you'd be overcarbed at 38 F.

Further some places serve this on draught with nitro so you could try a stout tap and see what difference it made to your beer.

 

[hout17]

My calculator says 0.69 psi for 1.5 vols at 38 fahrenheit.

Have to say that it should be served at around 54 fahrenheit and if carbing at that temp for 1.5 vols its 6.25 psi.

If you were going to carb cold and then warm up remember to adjust your regulator when you get it warmer.

Big but here very low readings and adjustments on a regulator are difficult and you might need to use an inline regulator on a different scale or check very closely with a separate gauge to cross check your regulator reading.

I use this calculator Beer Carbonation Calculator

Note if you went to 1.2 vols which wouldn't be unreasonable either you'd be overcarbed at 38 F.

Further some places serve this on draught with nitro so you could try a stout tap and see what difference it made to your beer.

Great thanks for the info I was looking at a chart and must've misread. My regulator does 2 PSI increments so I'll probably carb between 6 and 8 psi at 54°. I want to try and keep with the style on this one so I appreciate you pointing the temp out.

I usually run between 8 and 10 psi on most other beers like reds and IPAs at 38°.

I have about 8' of 3/16" beer line. Should the 6 to 8 psi range be fine for being able to dispense the beer? I'm a novice in the draft department.

Thanks for the help.

 

[DuncB]

Great thanks for the info I was looking at a chart and must've misread. My regulator does 2 PSI increments so I'll probably carb between 6 and 8 psi at 54°. I want to try and keep with the style on this one so I appreciate you pointing the temp out.

I usually run between 8 and 10 psi on most other beers like reds and IPAs at 38°.

I have about 8' of 3/16" beer line. Should the 6 to 8 psi range be fine for being able to dispense the beer? I'm a novice in the draft department.

Thanks for the help.

I'm no expert that's for certain.

This is the reference chart that is used for beer line length calculation.


http://www.mikesoltys.com/2012/09/17/determining-proper-hose-length-for-your-kegerator/

 

[cyberbackpacker]

...My regulator does 2 PSI increments so I'll probably carb between 6 and 8 psi at 54°...

Just be aware that even though your gauge may read in 2psi increments, on most standard co2 regulators, they become very unreliable below 10psi. So even if you have it "set" at say 6psi, it could actually be 2 or 12 psi.

 

[DuncB]

Just be aware that even though your gauge may read in 2psi increments, on most standard co2 regulators, they become very unreliable below 10psi. So even if you have it "set" at say 6psi, it could actually be 2 or 12 psi.

Agreed as per my statement

" very low readings and adjustments on a regulator are difficult and you might need to use an inline regulator on a different scale or check very closely with a separate gauge to cross check your regulator reading."

I should have added to ensure you are at the correct pressure.

 

[hout17]

No worries folks I got the hint from both of you regarding the regulator accuracy down in the single psi digits. I'll be sure to check with another gauge. Thanks!

 

[Tobor_8thMan]

I thought British ales, in general, are low in carbonation. Therefore, I'd go for 1.5 to a max of 2 levels of CO2.

 

[DuncB]

I'd go for a max of 1.5 carbonation for an ale.

It all depends on definition I suppose, 1.2 - 1.5 are ideal carbonation levels for an ale so would be perfect for that style. But if you had a wheat beer then it would be on the low/ disastrously undercarbonated.

Not sure that you can go for max levels of anything else but CO2 as nitrogen not that soluble and oxygen levels to any degree are wrecking your beer unless you are drinking it on cask very fast and then it's perfection for a while.

 

[hout17]

I'm going to go for carb levels of 1.5 maybe 1.4. Nitro isn't an option for me so it will just be CO2. I might pick up a Perlick creamer faucet with flow control and see how that works. Can't wait to try this Bodds attempt.

Appreciate the info!

 

[DuncB]

Send a picture when it's pouring clear.

 

[hout17]

Send a picture when it's pouring clear.

Absolutely, I might even attach a video! Will be a couple of weeks though.