Boddingtons Second Brew

As I said in the last post, we’re trying to recreate Boddingtons – the classic cask Boddies from the Strangeways brewery.

Last week we brewed a recipe from Orfy on Jim’s Beer Kit Forum. This week we brewed Seymour’s recipe which, interestingly, is completely different. It’s a much simpler malt bill and a much more complex set of hops.

We used the same yeast that we used for the first brew (WYeast 1318 London Ale III). The great thing about doing brews back-to-back is you can just re-use the yeast cake from the last brew. So we simply racked the first brew into a keg and then pitched the new brew straight onto the yeast in the same fermenter. This works a treat and it saves you a whole load of washing and sanitising of the fermenter into the bargain. (In fact we’ve got plans for a third brew on this yeast cake, but more on that in a future post).

So for the record, here’s the recipe for Boddingtons 2 (Seymour recipe).

Thanks to both Orfy and Seymour! :-)

Grain bill

Maris Otter    3400g (95%)

Black Patent  70g (2%)

Cane sugar    110g (3%)

Hop Schedule

Fuggles               (5% AA) 24g  60min  (11 IBU)

EKG                     (5.4% AA) 17g  60min  (9 IBU)

WGV                    (6% AA)  16g  60min  (10 IBU)

Northern Brewer  (8.4% AA) 2g  60min  (2 IBU)

WGV                    (6% AA)  15g  flameout

EKG                     (5.4% AA) 10g  flameout

Northern Brewer  (8.4% AA) 10g  flameout

Water treatment: In 32 litres, 2.5 tsp gypsum and 1 tsp CaCl

Yeast: WYeast 1318 London Ale III  (yeast cake from previous brew)

Batch size: 23l

Mash temp: 66C

Strike vol: 12l

Mash time: 90 min

Sparge vol: 16l

Boil time: 60 min

Finings: Irish Moss, 3g at 10 min

OG: 1.036

IBU: 32

Colour: 11 Lovibond, 14 SRM, 28 EBC

Target FG: 1.010

Target ABV: 3.5%