Wheeler's Boddingtons Bitter
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SteveD
Bottled this one. The hop aroma at bottling was nothing to write home about - looks like I need to get a little more adventerous with my late hop additions. The bitterness is higher than what I normally drink but that was one of the reasons in brewing this beer.
FG 1.010 was, spot on per beersmith.
This one fermented for about 15 days. I added my priming sugar to my bottling bucket and racked on top of that. As I bottled I noticed the beer was still pretty lively - I hope I don't end up with overly primed beer.
If I did overprime this seems to be a trend for me of late. I did an Ordinary Bitter in June which tasted lovely at bottling but is so overprimed one only tastes the carbonation (my father in law loves it of course!). That one I just assumed that I miss measured my sugars - now I wonder if my beers are more lively at bottling time (I racked both of those at around 15 days from brewing whereas it typically takes me more like 3 weeks post brew to get around to bottling).
Live and learn I guess.
I will be at Northern Brewer and Midwest Hombrewing supply tomorrow if anyboyd wants me to pick something up for them - all you need to do is swing by Iowa to collect your bits and bobs!
FG 1.010 was, spot on per beersmith.
This one fermented for about 15 days. I added my priming sugar to my bottling bucket and racked on top of that. As I bottled I noticed the beer was still pretty lively - I hope I don't end up with overly primed beer.
If I did overprime this seems to be a trend for me of late. I did an Ordinary Bitter in June which tasted lovely at bottling but is so overprimed one only tastes the carbonation (my father in law loves it of course!). That one I just assumed that I miss measured my sugars - now I wonder if my beers are more lively at bottling time (I racked both of those at around 15 days from brewing whereas it typically takes me more like 3 weeks post brew to get around to bottling).
Live and learn I guess.
I will be at Northern Brewer and Midwest Hombrewing supply tomorrow if anyboyd wants me to pick something up for them - all you need to do is swing by Iowa to collect your bits and bobs!
Cracked one open. Decent golding aroma that dissipates overtime.
Lightly carbonated which works for me. A loose head that dissipates quickly.
Rather enjoying the flavor rather refreshing with a pleasant lingering bitterness.
Overall very pleased the one problem area is the dreaded haze - I haven't had much for haze issues but this one has it in spades which is a pity in such a light colored brew.
Lightly carbonated which works for me. A loose head that dissipates quickly.
Rather enjoying the flavor rather refreshing with a pleasant lingering bitterness.
Overall very pleased the one problem area is the dreaded haze - I haven't had much for haze issues but this one has it in spades which is a pity in such a light colored brew.
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DRB
,what am I saying it must last for hours then 
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DRB
The reason I asked is that Boddies was a very pale beer, and yet my GW recipe book calls for 20g of black malt, which is interesting.
Last edited by johnmac on Mon Aug 20, 2007 7:10 pm, edited 1 time in total.
I have only had it on cask once (in 2006) and a few in pub cans over here but the color seemed in the ball park from what I recall. I think my haze on this one may make it look a little darker.
Give it a go without the black if you like. I think someplace in the book that Graham says that he adds black malt in small quantities to get the color that he needs when the brewer uses caramel syrup.
5.8 SRM is still pretty light.
I think this is a refreshing drink.
I did lower the amount of hops that Graham suggested. Using Tinseth's forumla to get to 37 IBUs rather than Grahams which resulted in less hops being added to the brew.
I used Thames Valley 1275, per other posts it sounds like Wyeast 1318 could be the Boddingtons yeast.
Give it a go without the black if you like. I think someplace in the book that Graham says that he adds black malt in small quantities to get the color that he needs when the brewer uses caramel syrup.
5.8 SRM is still pretty light.
I think this is a refreshing drink.
I did lower the amount of hops that Graham suggested. Using Tinseth's forumla to get to 37 IBUs rather than Grahams which resulted in less hops being added to the brew.
I used Thames Valley 1275, per other posts it sounds like Wyeast 1318 could be the Boddingtons yeast.
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torchwood brewery