Boddingtons clone based on Wheatlow Brewery’s research. Transferred to a keg after 3 days fermentation to finish cask style. Served at 12°C and 5 psi.
MASH:
Strike Volume – 11.5 litres RO Water
Gypsum – 3.5g
Epsom Salt – 2.5g
Calcium Chloride – 0.5g
Muntons Planet Pale – 1400g
Simpsons Finest Lager Malt – 260g
Simpsons Wheat Malt – 100g
Crisp Flaked Torrefied Maize – 100g
Dextrose – 160g
Dough in @ 66°C
Mash @ 66°C for 60 minutes
Mash out @ 78°C for 10 minutes
SPARGE:
4 litres Yorkshire Vale water at 78°C
BOIL:
Time – 50 minutes
Fuggles (3.14 AA / Leaf) – 25g / 50 minutes
East Kent Goldings (7.17 AA / Leaf) – 25g / 10 minutes
1/2 Protafloc tablet
FERMENTING:
Yeast – 1x WHC British Pub Ale
Temp – 20°C
DRY HOPPING:
None
EFFICIENCY: 86%
OG: 1.042 / 1.034 @ 24hrs / 1.013 @ 54hrs
FG:
ATTENUATION:
ABV:
BREWING NOTES: Slightly sticky mash. Efficiency was huge due to the large sparge. Fermenter was very full. Packaged with finings at 54hrs and left at room temp (around 20°C) for 1 week with spunding valve set to 10psi.
TASTING NOTES: