By 1921, Stout was almost back to its pre-war level of 1054º, being just 3 gravity points lower. Interestingly, this left it at a similar gravity to London Stouts, while before the war it had been considerably weaker. It’s another example of the war erasing regional variations in strength.
There’s been quite a substantial change to the grist. In 1920 the amber malt was dropped and replaced by more pale malt. Surprisingly, this hasn’t had an impact on the beer’s colour. Otherwise, the grist is identical to previous versions.
Surprisingly, the hops are all foreign: Saaz (1918), Alost (1920) and Pacific (1920). And mostly reasonably fresh. Which was a change from the final years of the war, when their hops were becoming increasingly older.
|1921 Boddington Stout|
|pale malt||5.75 lb||50.00%|
|black malt||0.25 lb||2.17%|
|high dried malt||4.25 lb||36.96%|
|No. 3 invert sugar||1.00 lb||8.70%|
|caramel 2000 SRM||0.25 lb||2.17%|
|Cluster 120 mins||0.75 oz|
|Strisselspalt 90 mins||0.75 oz|
|Saaz 30 mins||0.75 oz|
|Mash at||149º F|
|Sparge at||165º F|
|Boil time||120 minutes|
|pitching temp||61.5º F|
|Yeast||Wyeast 1318 London ale III (Boddingtons)|