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

AmountFermentables
6.2 lbs2-Row Malt
4 ozCrystal 40
0.5 ozPatent Black Malt

Hops

AmountMinHops
1 oz60Fuggle
0.5 oz60Kent Goldings
0.25 oz15Fuggle
0.25 oz15Kent Goldings
0.3 lbs15Invert Sugar

Yeast

#Yeast
1British Ale Yeast (WLP013 or WYeast 1098)

Fermentation Schedule

21 daysPrimary
7-14 daysBottle 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.



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