Homebrewing a Boddingtons Clone

Looking for something new to brew it was suggested that I try making a clone of the English Pub Ale Boddingtons and so here we are!

Because a liquid yeast is used in this recipe I had to make a starter prior to brew day. And since I had to make a starter I figured this would be a decent enough time to try overbuilding it and harvesting some extra yeast for future brews!

The first thing to do when making a starter is to boil some light dry malt extract (DME). I wanted to make a 52.8 oz / 1.5 l starter so I measured out 0.035 oz / 1 g of DME for every 0.35 oz / 10 ml of wort ending up with 5.29 oz / 150 g. I then mixed in the water and added just a little bit of extra water to account for the boil off. Finally I boiled the mixture for about 15 min, although honestly it probably could have be done with less boiling.

DME boiling away

Once boiled I placed a lid on it and set it in an ice bath to cool.

Ice, ice baby

Once cooled I transferred the wort to my sanitized flask, pitched the yeast and covered it with sanitized, tented tin foil.

Feast my yeasties!

Because I didn’t have a stir plate at the time I just left it on my kitchen counter and shook it by hand every time I walked by or remembered it. The next morning I woke up and noticed some settled yeast at the bottom of the flask but a quick shake brought those back into suspension.

A quick pictorial recap of the brew day:

Recipe Source: Oliver Gray (Literature & Libation)

Beer Specifications

Beer Name: Boddingtons Clone
Beer Style: English Cream Ale
Recipe Type: All Grain
Batch Size: 5 gallons / 18.9 litres
Estimated SRM: 5.3°
Estimated IBU: 37
Estimated OG: 1.039
Estimated FG: 1.010
Estimated ABV: 3.7%

Grain Bill/Fermentables

6.2 lbs 2-Row Malt
4 oz Crystal 40
0.5 oz Patent Black Malt


1 oz 60 Fuggle
0.5 oz 60 Kent Goldings
0.25 oz 15 Fuggle
0.25 oz 15 Kent Goldings
0.3 lbs 15 Invert Sugar


1 British Ale Yeast (WLP013 or WYeast 1098)

Fermentation Schedule

21 days Primary
7-14 days Bottle Conditioning
Optimal Fermentation Temperature:66-70°F / 18.8-21°C
Place fermenter in stable temperature, out of the light.


Mash Temperature: 151°F / 66.1°C
Mash Time: 90 min
Strike Water Volume: 3.5 gallons / 15.9 litres
Sparge Water Volume: 2.75 gallons / 10.4 litres
Boil Duration: 60 min

Credit to the recipe source for the invert sugar directions. Slightly re-written below:

You can buy pre-made invert sugar or make your own by heating 0.5 lbs / 227 g of cane sugar (not table sugar) in 6 oz / 170 ml of water. While it is heating add 1/8 teaspoon of citric acid and let it simmer for 20 minutes while stirring often. Don’t allow it to get too dark so you’ll want to simmer less than 30-40 minutes total.

Once brew day was complete and the kettle was cooling I boiled two 8.8 oz / 250 ml mason jars and lids in water for 15 min and set them aside to cool. Once they had fully cooled I re-sanitized them in StarSan (you can never be too careful) and filled them from the starter (after swirling it around a bit to make sure everything was mixed well).

And that’s how you multiply one yeast vial into two extra ones!

My brew ended up with an original gravity (OG) of 1.044 and a final gravity (FG) of 1.005 for an estimated ABV of 5.12%.


So what do I think of the final result? Well it’s a very reserved taste with a very subtle sweetness on the after taste that actually presents as more of a smooth flavour than a sugary one. I wouldn’t say it’s quite the same as one you might order in the local pub but it’s a competent enough clone that I think I would recommend it for those who want to give it a go.

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