Recreating Boddingtons

[Dave S]

: I'll have to have a go at brewing some. On the memory front, it's funny how it can totally recreate what actually happened.

i redid the mild too but upped it to 1.035 instead of 1.032 (it was easier to sell at 3.6 than 3.2) it came out quite well, but no one wanted it in liverpool cos of the dreaded M word sold well to our contacts in derbyshire though!

M word? Refresh my memory please.

[orlando]

: I'll have to have a go at brewing some. On the memory front, it's funny how it can totally recreate what actually happened.

i redid the mild too but upped it to 1.035 instead of 1.032 (it was easier to sell at 3.6 than 3.2) it came out quite well, but no one wanted it in liverpool cos of the dreaded M word sold well to our contacts in derbyshire though!

M word? Refresh my memory please.

I read that as Mild! The word alone puts them off. Much more discerning in Derbyshire

[Dave S]

i redid the mild too but upped it to 1.035 instead of 1.032 (it was easier to sell at 3.6 than 3.2) it came out quite well, but no one wanted it in liverpool cos of the dreaded M word sold well to our contacts in derbyshire though!

M word? Refresh my memory please.

I read that as Mild! The word alone puts them off. Much more discerning in Derbyshire

Ah, right. I was thinking of brewery take overs for some reason. I must admit I'm not a huge fan of mild myself. Even stout such as Guinness doesn't float my boat as much as it used to. If I brew a batch of stout it tends to last ages.

[orlando]

If I brew a batch of stout it tends to last ages.

Brewing it wrong then

[Dave S]

If I brew a batch of stout it tends to last ages.

Brewing it wrong then

Well I must admit the last one I did was, although tasty enough not as intended. It was meant to be a guinness-like dry stout, but turned out with quite a chocolatey taste. My dry stouts were almost always much better than my pales, but the tables seem to have turned a bit.

[orlando]

If I brew a batch of stout it tends to last ages.

Brewing it wrong then

Well I must admit the last one I did was, although tasty enough not as intended. It was meant to be a guinness-like dry stout, but turned out with quite a chocolatey taste. My dry stouts were almost always much better than my pales, but the tables seem to have turned a bit.

Is it messing with your water that's changed?

[Dave S]

Well I must admit the last one I did was, although tasty enough not as intended. It was meant to be a guinness-like dry stout, but turned out with quite a chocolatey taste. My dry stouts were almost always much better than my pales, but the tables seem to have turned a bit.

Is it messing with your water that's changed?

I think you've hit the nail on the head man. As far as stouts are concerned, maybe I should get back to however I did them BW.

[fatcontro11er]

How did the stocks old horizontal clone turn out?

[Billb]

Sorry, missed that post! The Old Horizontal clone was not bad at all. Certainly a good tasty beer. My memory of OH is not as good as my mate Andy's, so I was reliant on him to tell me how close it was. I think he said it should have been drier and maybe a little more bitter. But other than that not bad. Happy to share the recipe - it was based on a previous attempt, which had been based on the rough malt bill in Roger Protz's book.

[Billb]

I brewed the first of my Boddingtons experiments on Monday. This used Orfy's recipe from earlier in this thread (thanks!). Details and the exact recipe I used are here: http://cheshirepeaks.blogspot.co.uk/201 ... gtons.html

Will post back on the results!

Bill.

[Clibit]

Nice, one, I shall follow this with interest. I see you used the 1318, rather than Orfy's suggestion of Young's ale yeast. Which seemed an odd choice. I wonder if he tried various yeasts and settled on that, or just didn't prioritise the yeast?

[Billb]

Good point, although I was under the impression 1318 IS Youngs yeast. (viewtopic.php?t=512)

But in fact the reason I used it for this brew is because I wanted to use it for both recipes I am trying, and Seymour's recipe states 1318. So I'll use the same for both. If neither taste like Boddingtons then perhaps I'll need to look at different yeasts!

Bill.

[Clibit]

1318 is thought to be boddington's yeast.

[Billb]

First impressions are good. Fermentation started promptly, and ran vigorously. The starter dropped out like a stone, so I am hopeful it will clear well too.

[oakwell]

[quote="Billb"]I brewed the first of my Boddingtons experiments on Monday. This used Orfy's recipe from earlier in this thread (thanks!). Details and the exact recipe I used are here: http://cheshirepeaks.blogspot.co.uk/201 ... gtons.html

Will post back on the results!

exciting stuff, look forward to hearing how it turns out