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Boddingtons Style Bitter Recipe

Shawn's Yorkshire Bitter French Pint

Original Boddingtons O.G: 1.038

In the Pale Ale Family

IBUs: Around 27 IBU's

FG: 1.008-1.013

SRM: 5-7 ABV: 4.8%

Single Infusion Mash

Mashed between 152 - 153 Degrees Farhenheit

Wyeast 1469 West Yorkshire

________________________________________________________________________________________________

Boddingtons English Pub Draught, All of us who love beer have probably seen the famous yellow and black Boddingtons Logo. It was once lovingly thought of simply as "The Cream of Manchester".

One of my favorite Boddingtons Commecials is from 1992. First thing you see is a Bird with a Pint of Boddingtons, She decides to dip her hand into the Pint, Then Rubs the Cream from the beer on her hand. We can only guess that it's her Husband that walks in. When he does he smells the cheeks she just finished rubbing the Boddingtons on. "By'eck Pearl you smell gourgouse tonight".

Defiantly one of my Favorite Adverts. :)

 

Now, Sadly it's just not, The Cream of Manchester anymore. This all started when the lies of Inbev bought out Boddingtons and the Boddingtons name. They turned this beautiful Gold beer into cheap mass produced garbage.

Well you may ask yourself, What shall we do about it? My answer is, Well attempt a damn good clone of it. There are lot's of misconceptions that we must break first. One being that making English Ales must be complex, Because the flavors in English Ales are complex.

I'm sorry but if you belive this, You couldn't be more wrong. Most of these flavors are produced from the British 2-Row Pale Ale Malt that is used. High quality British Ingredients and a little thought about British Brewing procedures will get us there as well.

During the Ninetenth Century the use of certain sugar based adjuncts had found there way into forms of English Beers. The name for English Bitter didn't start surfacing until sometime near or around WWII. So the use of Sugars happened somewhere in between these times for English Ales.

Hence, Some people have said that Boddingtons uses Table Sugar, I feel that this is wrong. I belive it needs to be a Dark Brown Sugar that is approximatley 60L (Lovibond). It's also to note that most likely the Honey type flavor that was in Boddingtons is probably Canadian Honey Malt. 40 Lovibond Crystal should suffice in my recreation and first time efforts.

 

Boddingtons Style Bitter #1 A ProMash Recipe Report BJCP Style and Style Guidelines ------------------------------- 08-A English Pale Ale, Standard/Ordinary Bitter Min OG: 1.032 Max OG: 1.040 Min IBU: 25 Max IBU: 35 Min Clr: 4 Max Clr: 14 Color in SRM, Lovibond Recipe Specifics ---------------- Batch Size (Gal): 6.00 Wort Size (Gal): 6.00 Total Grain (Lbs): 8.63 Anticipated OG: 1.039 Plato: 9.74 Anticipated SRM: 6.8 Anticipated IBU: 27.4 Brewhouse Efficiency: 75 % Wort Boil Time: 75 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 16.00 Percent Per Hour Pre-Boil Wort Size: 7.50 Gal Pre-Boil Gravity: 1.031 SG 7.85 Plato Formulas Used ------------- Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used. Final Gravity Calculation Based on Points. Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg % Yield Type used in Gravity Prediction: Coarse Grind As Is. Color Formula Used: Morey Hop IBU Formula Used: Rager Additional Utilization Used For Plug Hops: 2 % Additional Utilization Used For Pellet Hops: 10 % Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 92.7 8.00 lbs. TF Maris Otter Pale Ale Malt UK 77.43 3 5.1 0.44 lbs. Simpsons Crystal 30 -37L Great Britian 69.19 40 2.2 0.19 lbs. Brown Sugar (dark) Generic 99.55 60 Potential represented as % Yield, Coarse Grind As Is. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 0.50 oz. Wye Challenger Pellet 7.50 16.4 75 min. 0.25 oz. Wye Target Whole 11.00 10.9 75 min. 0.25 oz. Fuggle Whole 5.00 0.0 0 min. 1.00 oz. Goldings - E.K. Plug 4.75 0.0 0 min. Yeast ----- Wyeast 1469 West Yorkshire Water Profile ------------- Profile: Yorkshire Profile known for: Malty Pale Ales Calcium(Ca): 105.0 ppm Magnesium(Mg): 17.0 ppm Sodium(Na): 23.0 ppm Sulfate(SO4): 66.0 ppm Chloride(Cl): 30.0 ppm biCarbonate(HCO3): 153.0 ppm pH: 8.33 Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 8.44 Water Qts: 11.88 - Before Additional Infusions Water Gal: 2.97 - Before Additional Infusions Qts Water Per Lbs Grain: 1.41 - Before Additional Infusions Saccharification Rest Temp : 153 Time: 60 Mash-out Rest Temp : 170 Time: 10 Sparge Temp : 170 Time: 0 Total Mash Volume Gal: 3.65 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit. Notes ----- In the Style of Boddington's By'eck It's Gourgouse Dove

All the Best,

Shawn (Aka OhioBrewMan, The Pooper?,)

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