Boddies pre 1970 - Beer Recipe - Brewer's Friend

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Boddies pre 1970

174 calories 15.6 g .5 L
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Beer Stats
Method: All Grain
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.46 liters
Post Boil Size: 24.1 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Paul Slater
Rating:
5.00 (1 Review)

Calories: 174 calories (Per .5L)
Carbs: 15.6 g (Per .5L)
Created: Monday August 1st 2022
1.038
1.007
4.1%
37.5
5.7
5.4
13.58
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.20 kg Tate and Lyle - Golden Syrup0.2 kg Golden Syrup - (late boil kettle addition) £ 0.00 / kg
£ 0.00 		40 1 5.5%
0.20 kg Crisp Malting - Torrified Wheat0.2 kg Torrified Wheat £ 2.54 / kg
£ 0.51 		36 2 5.5%
0.06 kg GB - Flaked Maize0.06 kg Flaked Maize £ 5.00 / kg
£ 0.30 		40 1 1.7%
3 kg Warminster Maltings - Maris Otter3 kg Maris Otter £ 1.68 / kg
£ 5.04 		36 3.5 82.6%
0.17 kg Simpsons - Crystal T500.17 kg Crystal T50 £ 2.00 / kg
£ 0.34 		34 50 4.7%
3.63 kg / £ 6.19
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g northern brewer37 g northern brewer Hops £ 0.05 / g
£ 1.89 		Leaf/Whole 7.7 Boil 60 min 34 55.2%
30 g Goldings30 g Goldings Hops £ 0.05 / g
£ 1.50 		Pellet 5.4 Hop Stand 15 min 3.52 44.8%
67 g / £ 3.39
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Irish Moss £ 0.00 / g
£ 0.00 		Fining Boil 15 min.
4.69 ml Phosphoric acid Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
£ 4.00 / each
£ 4.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
£ 4.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 4 8 14 9 157
Mash PH target 5.3 - required 4.5ml of Phosphoric acid to achieve
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 75 °C 66 °C --
Infusion 65 °C 65 °C 60 min
14 L Sparge 77 °C 65 °C --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 12
Mash volume with grains 14.3
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 21.2 L) 19.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 27.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23.2 L) 24.1
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 23
Total: 31.8  
Equipment Profile Used: System Default
 
Notes

Minor amendment increased the torrefied wheat from 80gm to 200 gm to further improve head retention. Deleted the caprils dextrin malt.

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  • Last Updated: 2025-01-11 11:16 UTC