The Cream of Manchester - despite others here dissing the recent iteration, I enjoy it and never had the earlier versions prior to 1990, let alone the original.
I haven't either; however, I'm going through old Boddington recipes that Ron's posted on his blog from the brewing records. I'm going to brew the 1971 version next.
I also didn't have an issue with the current version.
Can I ask you to post one of these recipes? I'm curious about the yeast but also which hops and also how they're getting the color... I assume a smidge of British Crystal. Thanks. I love me some German and Czech lagers but English ales are a weakness too.
Apologies for the late reply. So my current beer in the pictures is the Boddingtons 1943 IP.
Recipe Below:
1943 Boddington's IP
OG = 1.041 FG = 1.007
SRM = 4.5
IBU = 27
pale malt 89.19% (I used Bairds Maris Otter)
flaked barley 5.41%
malt extract 2.70% (I used Briess Golden Light DME)
No. 2 invert sugar 2.70% (I made my own invert #2) (If I purchased it I would get the Beckers #2 invert I found on Adventures In Homebrewing)
Mash @ 148°F for 60 minutes
Sparge @ 162°F
Boil 90 Minutes
Hope additions:
Fuggles 1.9oz @90 min
Goldings .5oz @ 30 min
Goldings Dry Hop .5oz
Yeast Wyeast 1318 (I'm considering Wyeast 1968 or verdent IPA) Also considering Omega Gulo for high attenuation.
Here is the
link to the Boddington's 1943 IP from Ron's site. Note he shows a 120 minute boil I reduced it down to 90 and you could probably reduce it down to 60 if you wanted too.
Next I'm brewing the Boddington's 1971 version which is supposed to be in the realm of the so called golden age so I want to try it.
Here is the link to the '71 recipe below:
1971 Boddingtons IP on Ron's Blog
