- Reaction score
- Melbourne's East
Ok, here's my current version of the original Boddies - not the canned garbage.
All input welcome.
All input welcome.
BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Boddies Best Brewer: Tamarisk Brewery Asst Brewer: Style: Special/Best/Premium Bitter TYPE: All Grain Taste: (30.0) Based on memories of the original pre Whitbread then Inbev et al. brew made at Strangeways brewery Manchester. Not a copy of the canned stuff you can buy now. It was a golden almost amber - low carbed and casked bitter with an ABV of around 3.9 and NEVER sold icy cold. Quite different in taste to most of it's competitors of the time. I hope this recipe evokes memories in those old enough and gives insight to those a little younger. Recipe Specifications -------------------------- Boil Size: 23.70 l Post Boil Volume: 20.90 l Batch Size (fermenter): 18.90 l Bottling Volume: 18.60 l Estimated OG: 1.042 SG Estimated Color: 14.4 EBC Estimated IBU: 31.0 IBUs Brewhouse Efficiency: 70.00 % Est Mash Efficiency: 74.8 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 1.80 g Chalk (Mash 60.0 mins) Water Agent 1 - 1.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 - 3.00 kg Joe White Trad Ale (6.2 EBC) Grain 3 82.2 % 0.20 kg Carafoam (3.9 EBC) Grain 4 5.5 % 0.20 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 5 5.5 % 0.10 kg Brumalt (45.3 EBC) Grain 6 2.7 % 0.15 kg Invert Sugar (3.0 EBC) Sugar 7 4.1 % 20.00 g Fuggles [4.50 %] - Boil 60.0 min Hop 8 12.8 IBUs 15.00 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 9 10.7 IBUs 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 - 10.00 g Fuggles [4.50 %] - Boil 15.0 min Hop 11 3.2 IBUs 10.00 g Goldings, East Kent [5.00 %] - Boil 15.0 Hop 12 3.5 IBUs 10.00 g Goldings, East Kent [5.00 %] - Steep/Whi Hop 13 0.7 IBUs 1.0 pkg West Yorkshire Ale (Wyeast Labs #1469) Yeast 14 - Mash Schedule: Single Infusion, Full Body, No Mash Out Total Grain Weight: 3.65 kg ---------------------------- Name Description Step Temperat Step Time Mash In Add 13.46 l of water at 73.5 C 68.9 C 45 min Sparge: Fly sparge with 13.75 l water at 75.6 C Notes: ------ Yeast - sub WY1098 if 1469 not available Invert Sugar - DON'T use corn syrup - either make your own with raw sugar and citric acid or substitute with Tate&Lyle Golden syrup. If you make your own, take it to the point you can see a colour change, don't turn it brown! Many Boddies recipes suggest adding Patent Black malt but I find it adds a bit too sharp a taste and even a burnt flavour if you add too much - it does help the colour, but I suggest you try without it first. I prefer taste over colour - this brew is paler than the Strangeways original. Maris Otter is usually thought of as the best English pale malt but I find the Joe White to be less 'biscuity" and more like the way I remember the old Boddies to taste. Brumalt and carafoam are not essential if unavailable but to me make it a little more like i remember Just tweak the crystal and base malt to try and compensate. Water additions based on soft town water. This recipe is based on my memory of a beer that hasn't been brewed for decades. (The current canned beer is nowhere near the original) If you don't like it you probably didn't grow up around the Pennines when lager was for pansies! If you have a good recipe for this or OB bitter - send it to me and I'll give you the recipe for oven bottom muffins and rag pudding. Eyup lad! Created with BeerSmith 2 - http://www.beersmith.com