[Village Taphouse]

Boddington's 1943 IP I got the recipe from Pattinson's blog. Going to try the 1971 version next. Nice malty profile with a lingering bitterness.

Very nice.  I was out at a brewpub last weekend (Scorched Earth) and a bud who got there before me was drinking something that looked like that and he was calling it an "amber".  I looked at the chalkboard and it turned out to be an English Bitter served on nitro and my guess is that the pub was shooting for Boddies.  It was fantastic and the nitro made for a nice head and smooth character.  Yours looks beautiful. 

[Big_Eight]

Boddington's 1943 IP I got the recipe from Pattinson's blog. Going to try the 1971 version next. Nice malty profile with a lingering bitterness.

Very nice.  I was out at a brewpub last weekend (Scorched Earth) and a bud who got there before me was drinking something that looked like that and he was calling it an "amber".  I looked at the chalkboard and it turned out to be an English Bitter served on nitro and my guess is that the pub was shooting for Boddies.  It was fantastic and the nitro made for a nice head and smooth character.  Yours looks beautiful.

That's awesome a good English ale is hard to beat!

This one goes down a little to smooth! I have a buddy that's chomping at the bit to come over and have a couple.

[EnkAMania]

Winter Ale



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[beersk]

Boddington's 1943 IP I got the recipe from Pattinson's blog. Going to try the 1971 version next. Nice malty profile with a lingering bitterness.

Very nice.  I was out at a brewpub last weekend (Scorched Earth) and a bud who got there before me was drinking something that looked like that and he was calling it an "amber".  I looked at the chalkboard and it turned out to be an English Bitter served on nitro and my guess is that the pub was shooting for Boddies.  It was fantastic and the nitro made for a nice head and smooth character.  Yours looks beautiful. 

Love me some "Boddies", got a couple cans in ye ole fridge now. That's a nice looking pint, and even better on nitro! I was reading somewhere that some bloke called Boddingtons a Mild Ale and I said, huh? Suppose it's possible...I always just thought of it as a straight up bitter. I always make my bitter a bit lighter, around 7 SRM, like Boddies whereas many people make them very dark. They get a bit too sweet and caramelly when you do that. Boddies is so perfect, like a minerally, bready/biscuity pint.

[Village Taphouse]

Love me some "Boddies", got a couple cans in ye ole fridge now. That's a nice looking pint, and even better on nitro! I was reading somewhere that some bloke called Boddingtons a Mild Ale and I said, huh? Suppose it's possible...I always just thought of it as a straight up bitter. I always make my bitter a bit lighter, around 7 SRM, like Boddies whereas many people make them very dark. They get a bit too sweet and caramelly when you do that. Boddies is so perfect, like a minerally, bready/biscuity pint.

Couldn't agree more.  I should probably head to my bottle shop and pick some up.  Boddies for errbody!! 

[Big_Eight]

Love me some "Boddies", got a couple cans in ye ole fridge now. That's a nice looking pint, and even better on nitro! I was reading somewhere that some bloke called Boddingtons a Mild Ale and I said, huh? Suppose it's possible...I always just thought of it as a straight up bitter. I always make my bitter a bit lighter, around 7 SRM, like Boddies whereas many people make them very dark. They get a bit too sweet and caramelly when you do that. Boddies is so perfect, like a minerally, bready/biscuity pint.

Couldn't agree more.  I should probably head to my bottle shop and pick some up.  Boddies for errbody!! 

Cheers! Carbonation on the bodds is about spot on now!

[BrewBama]

Boddington's 1943 IP I got the recipe from Pattinson's blog. Going to try the 1971 version next. Nice malty profile with a lingering bitterness.

That’s a nice looking beer. Did you mineralize your brewing liquor? 

[rant]

IMO, that’s one of the biggest omissions of most brewing recipes. …especially historic recipes that are derived from the original brewing records.

Water makes up “90%” of the product but focus is on the 10% comprising of fermentables, yeast, and hop bitterness/aroma/flavor.

New rule: every homebrew recipe must now include post boil concentrations of minerals in this format:

Post Boil Vol: X gal
Calcium: 0.0 ppm - Magnesium: 0.0 ppm
Sodium: 0.0 ppm - Sulfate: 0.0 ppm
Chloride: 0.0 ppm - Bicarbonate: 0.0 ppm
Residual Alkalinity: 0.0 ppm
Sulfite/Chloride Ratio: 0

[/rant].

Seriously though, I wonder why Ron never includes water profiles?  It does make such a huge difference in the beer.



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[denny]

Maybe because they're unknown?

[Big_Eight]

Boddington's 1943 IP I got the recipe from Pattinson's blog. Going to try the 1971 version next. Nice malty profile with a lingering bitterness.

That’s a nice looking beer. Did you mineralize your brewing liquor? 

[rant]

IMO, that’s one of the biggest omissions of most brewing recipes. …especially historic recipes that are derived from the original brewing records.

Water makes up “90%” of the product but focus is on the 10% comprising of fermentables, yeast, and hop bitterness/aroma/flavor.

New rule: every homebrew recipe must now include post boil concentrations of minerals in this format:

Post Boil Vol: X gal
Calcium: 0.0 ppm - Magnesium: 0.0 ppm
Sodium: 0.0 ppm - Sulfate: 0.0 ppm
Chloride: 0.0 ppm - Bicarbonate: 0.0 ppm
Residual Alkalinity: 0.0 ppm
Sulfite/Chloride Ratio: 0

[/rant].

Seriously though, I wonder why Ron never includes water profiles?  It does make such a huge difference in the beer.



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The water where Boddington's was brewed has a softer profile but yes I did adjust my water and the beer tastes good. I also made my own #2 invert sugar. Anyway enjoy the eye candy.

[Big_Eight]

Maybe because they're unknown?

This would be my guess. The profile would have to be assumed from the minerals already present in the local water supply which is what would've delegated what types of beer were brewed back then or at least beers areas were known for.

[denny]

Maybe because they're unknown?

This would be my guess. The profile would have to be assumed from the minerals already present in the local water supply which is what would've delegated what types of beer were brewed back then or at least beers areas were known for.

There's really no way to knowmwhat the water would have been like, unless you assume that the current profile is the same as the older one. You would also have to assume they did no treatment, which may or may not be the case.

[Big_Eight]

Maybe because they're unknown?

This would be my guess. The profile would have to be assumed from the minerals already present in the local water supply which is what would've delegated what types of beer were brewed back then or at least beers areas were known for.

There's really no way to knowmwhat the water would have been like, unless you assume that the current profile is the same as the older one. You would also have to assume they did no treatment, which may or may not be the case.

Absolutely agree all we can do is make an educated guess and have a homebrew.

What I'm enjoying is trying out these old recipes. It's fun to try and attempt old recipes and make something from the past even if it's not exactly as they would've brewed it.

[denny]

Maybe because they're unknown?

This would be my guess. The profile would have to be assumed from the minerals already present in the local water supply which is what would've delegated what types of beer were brewed back then or at least beers areas were known for.

There's really no way to knowmwhat the water would have been like, unless you assume that the current profile is the same as the older one. You would also have to assume they did no treatment, which may or may not be the case.

Absolutely agree all we can do is make an educated guess and have a homebrew.

What I'm enjoying is trying out these old recipes. It's fun to try and attempt old recipes and make something from the past even if it's not exactly as they would've brewed it.

That was exactly the way I felt about the Ballantine-ish IPA I brewed recently. I have no way of knowing whhat the original tasted like, and a former brewmaster there estimated that htere had been 100 different versions of it anyway.  So I looked at probable ingredients and went for it.  Turned out great, whether it's like the original or not.

[beersk]

Maybe because they're unknown?

This would be my guess. The profile would have to be assumed from the minerals already present in the local water supply which is what would've delegated what types of beer were brewed back then or at least beers areas were known for.

There's really no way to knowmwhat the water would have been like, unless you assume that the current profile is the same as the older one. You would also have to assume they did no treatment, which may or may not be the case.

Absolutely agree all we can do is make an educated guess and have a homebrew.

What I'm enjoying is trying out these old recipes. It's fun to try and attempt old recipes and make something from the past even if it's not exactly as they would've brewed it.

That was exactly the way I felt about the Ballantine-ish IPA I brewed recently. I have no way of knowing whhat the original tasted like, and a former brewmaster there estimated that htere had been 100 different versions of it anyway.  So I looked at probable ingredients and went for it.  Turned out great, whether it's like the original or not.

Pictures or it didn't happen!

[denny]

Maybe because they're unknown?

This would be my guess. The profile would have to be assumed from the minerals already present in the local water supply which is what would've delegated what types of beer were brewed back then or at least beers areas were known for.

There's really no way to knowmwhat the water would have been like, unless you assume that the current profile is the same as the older one. You would also have to assume they did no treatment, which may or may not be the case.

Absolutely agree all we can do is make an educated guess and have a homebrew.

What I'm enjoying is trying out these old recipes. It's fun to try and attempt old recipes and make something from the past even if it's not exactly as they would've brewed it.

That was exactly the way I felt about the Ballantine-ish IPA I brewed recently. I have no way of knowing whhat the original tasted like, and a former brewmaster there estimated that htere had been 100 different versions of it anyway.  So I looked at probable ingredients and went for it.  Turned out great, whether it's like the original or not.

Pictures or it didn't happen!

No pics, but here's the recipe I came up with.

https://community.grainfather.com/recipes/722438