Recipe: Boddingtons Clone

“The Cream of Manchester” is a standard English bitter, fiercely golden with a thick white head, that, outside of pubs dotting the northern English countryside, comes in tall yellow and black cans, each of which contains a floating beer widget.

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

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

Hops

Amount Min Hops
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

Yeast

# Yeast
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.

Directions

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 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.

See how this recipe turned out here!

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