Boddingtons Bitter clone

Discussion in 'Complete and Brewed Recipes' started by glynb, Jun 21, 2015.

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  1. Jan 7, 2020 #41

    decanter2020

    decanter2020

    decanter2020

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    Honestly I think you are way overcomplicating the brew, Boddingtons never was that full on.
    Graham Wheeler has a recipe in Brew Your Own British Real Ale that I suspect will be very close to the money.
    No disrespect aimed at Orfey, he has developed some very good clone brews over the years (His Hobgoblin is amazing), but he has a bit of the American disease that limits their ability to use one malt when you can cram in three.
     
  2. Jan 7, 2020 #42

    Northern_Brewer

    Northern_Brewer

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    There's no need to speculate about Boddies recipes, as their brewery books for most of the 20th century are safely tucked up in the Manchester archives. Although at heart they're close to being an English hop SMaSH, the detail can get complicated as they used some maize, enzymic malt, wheat, multiple sugars etc. Ron Pattinson has published his version of a number of them, although he does simplify them a bit. There's also been an extensive thread on Jim's.

    The key thing about the "golden age" of Boddies in the 1970s is the very high apparent attenuation they got, often over 90%. (eg 91.6% in 1971) - as so often it's more about the yeast than the recipe. Nottingham is often suggested but it might be worth trying Omega's Gulo yeast, which is a hybrid of their Irish Ale (OYL-005) and French Saison (OYL-026) that is claimed to get 85-90% attenuation without phenolics.

    But broadly you want 1.036 pale malt with 10% golden syrup, maybe a bit of maize or wheat if you have some to hand, then 28 IBU of English hops and a bit of Goldings late and as a dry hop. Then Gulo or Nottingham.
     
    Last edited: Jan 8, 2020
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  3. Jan 9, 2020 #43

    dwhite60

    dwhite60

    dwhite60

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    AB-InBev has ruined Bass too. It's just Bud in a Bass bottle now.

    Sad, the younger generation has no idea what they've missed out on beer wise.

    All the Best,
    D. White
     

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