Brewing Master

Question:

- Hide quoted text — Show quoted text – I’m glad to hear that, I thought it was just me. Very bland beer, I have 2 cans you can have if you want. I won’t ever try it again. Bleech. Pat Whitbeck Canandaigua, New York I got a 4 pack of the Boddington cans, I thought it tasted lousy period.Not

 Hrmm… I’d admit the draft style cans don’t do the brew justice. I have a local independent brew pub (Irish owned) that serves Boddington from das fas and I think it tastes much smoother with more body. Bill

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Boddington’t makes a killer bitter. It’s too bad they don’t export that! The pub ale is pretty bland compared to others. Cheers, Ron – Hide quoted text — Show quoted text – I’m glad to hear that, I thought it was just me. Very bland beer, I have 2 cans you can have if you want. I won’t ever try it again. Bleech. Pat Whitbeck Canandaigua, New York I got a 4 pack of the Boddington cans, I thought it tasted lousy period.Not  Hrmm… I’d admit the draft style cans don’t do the brew justice. I have a local independent brew pub (Irish owned) that serves Boddington from das fas and I think it tastes much smoother with more body. Bill

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My wife’s aunt and uncle brought me a six-pack of it over this summer. If was fine. Check with the importer or the beer store. I’ve bought it here in Canada too, never had a problem. – Hide quoted text — Show quoted text – I just cracked open the imported subject beer and it has a terrible metallic aftertaste.  Anyone else noticed this

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I just cracked open the imported subject beer and it has a terrible metallic aftertaste.  Anyone else noticed this?  It’s got one of those widgets inside and I’m wondering if that’s the cause or has it just absorbed flavors from the can?  Can aluminum impart flavors like that?

Might check the beer drinking newsgroup, rec.food.drink.beer Phil

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Hello brewers, I just cracked open the imported subject beer and it has a terrible metallic aftertaste.  Anyone else noticed this?  It’s got one of those widgets inside and I’m wondering if that’s the cause or has it just absorbed flavors from the can?  Can aluminum impart flavors like that?

AFAIK, the widgets are always plastic, I don’t think that is the problem. If there is a problem with the can lining (aluminum cans are coated on the inside), I imagine you might get a metallic taste. If you can, try finding it in a bottle or on draft to compare.  Maybe you just don’t like the taste of Boddingtons… —

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I got a 4 pack of the Boddington cans, I thought it tasted lousy period.Not

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I’m glad to hear that, I thought it was just me. Very bland beer, I have 2 cans you can have if you want. I won’t ever try it again. Bleech. Pat Whitbeck Canandaigua, New York

– Hide quoted text — Show quoted text – I got a 4 pack of the Boddington cans, I thought it tasted lousy period.Not

Response:

I buy Boddington’s regularly in the can and have found it to be excellent.  Not quite as good as on tap but still right up there as one of my favorites.  You must have gotten a bad can.  Have you tried the other cans yet? – Hide quoted text — Show quoted text – Hmmm.  I haven’t noticed that problem w/ Boddingdons.  I’d say it’s not the widget, because Guiness now uses the same widgets, and I haven’t noticed any off flavors there either.  I wonder if your store got hold of a ‘bad’ shipment(?)  I’d wait a few weeks to make sure they have a new supply, and try again. Brew on! Hello brewers, I just cracked open the imported subject beer and it has a terrible metallic aftertaste.  Anyone else noticed this?  It’s got one of those widgets inside and I’m wondering if that’s the cause or has it just absorbed flavors from the can?  Can aluminum impart flavors like that? Ron

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Hello brewers, I just cracked open the imported subject beer and it has a terrible metallic aftertaste.  Anyone else noticed this?  It’s got one of those widgets inside and I’m wondering if that’s the cause or has it just absorbed flavors from the can?  Can aluminum impart flavors like that? Ron

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Hmmm.  I haven’t noticed that problem w/ Boddingdons.  I’d say it’s not the widget, because Guiness now uses the same widgets, and I haven’t noticed any off flavors there either.  I wonder if your store got hold of a ‘bad’ shipment(?)  I’d wait a few weeks to make sure they have a new supply, and try again. Brew on!

– Hide quoted text — Show quoted text – Hello brewers, I just cracked open the imported subject beer and it has a terrible metallic aftertaste.  Anyone else noticed this?  It’s got one of those widgets inside and I’m wondering if that’s the cause or has it just absorbed flavors from the can?  Can aluminum impart flavors like that? Ron

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If you check out the book "Brew Your Own British Real Ale" by Wheeler & Protz, there are two recipies for Boddington Clones in there.  Here is their recipe for Boddingtons Bitter: I have not tried this yet so I can’t attest to how close it will come to the real thing, but give it a try. O.G.  1035 Pale Ale Malt:  5.85 lbs Crystal Malt:   5 oz White Sugar:    3.3 oz Start of Boil         2.1 oz Whitbread Golding Last 15 Minutes of Boil         .3 oz Golding Hops         .15 oz Fuggle Hops         .3 oz Irish Moss Mash Schedule:  151 F for 90 minutes Boil Time:  90 minutes Racking Gravity:  1007 Alcohol Content:  3.7 ABV Bitterness Units:  37 Color:  7 SRM Malt Extract Version – Replace the pale malt with 4.5 lbs of premium grade pale-colored liquid malt extract. – Hide quoted text — Show quoted text – Does anyone have a relatively easy recipe, and a more challenging one for this ale. I just love the flavor, and the creamy head. I especially want to know techniques for the creamy head. The product I drank came in a can with DRAUGHTFLOW SYSTEM. Any input would be apppreciated. thank you Jeremy

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    Does anyone have a relatively easy recipe, and a more challenging one   for this ale. I just love the flavor, and the creamy head. I   especially want to know techniques for the creamy head. The product   I drank came in a can with DRAUGHTFLOW SYSTEM.     Any input would be apppreciated.     thank you   Jeremy Jeremy, You will not be able to re-produce the effects of the DRAUGHTFLOW system at home without spending a significant amount of money on a nitrogen regulator. As I’m sure someone else had to point out, the DRAUGHTFLOW system was invented by Guinness for dispensing stout.  The can uses liquid nitrogen and a little plastic widget with a tiny hole in it that sits across the bottom of the can.  When the can is opened, the change of pressure causes the liquid nitrogen to expand and forces some of it through the tiny hole, which breaks all the gas out of solution, causing that thick creamy head. This type of dispense is really intended for stouts.  Many of the big brewers, especially in the UK, have taken to putting their pale ales in these cans, too.  This is because people are impressed with the creamy head, especially younger drinkers, with whom these widgets are most popular. This is a great cause of concern for the CAMRA (Campaign for Real Ale) people, who are seeing all the cask ale in the UK vanish because it’s so much easier and cheaper for the big brewers to produce these nitro-cans than it is for them to deal with the casks.  These pale ales in nitro-cans are to the people of the UK what Budweiser is to Americans.  It is thought by many, including myself, that the nitrogen takes much of the flavor out of the beer, and leaves a bland product, and this type of dispense should be used only for stouts.   Although the people of CAMRA can be overly fanatical aboiut alot of things, I whole-heartedly agree with them on this issue.  It would be a real shame if cask ale were to disappear all together.  (Especially before I’ve ever had an opportunity to go to the UK and try some!). Personally, I will not buy anything other than stout in a nitro-can.

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Being an ex shift brewer at bodds, the recipe is pale ale malt, 3% torrified wheat, 3% crystal malt, then sugar additions in the copper to increase brew length. The beer, when dispensed through a hand pump or draught flow can has a remarkable head retention and lacing capacity. The head retention is derived from the torrified wheat. Head retention can be destroyed by too vigourous a boil and excessive pumping. You could try a grist with upto 10% torrified wheat. The proteins that produce head retention are destroyed in the copper, so another technique you could try, is to keep some wort unboiled, and add this to the boiled wort before it goes into the FV. you will have to experiment, but I would guess in the region of 1-2% would help. Please visit my brewing web page, www.hometown.aol.com/mossbrew. Happy brewing. Cheers G

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Does anyone have a relatively easy recipe, and a more challenging one for this ale. I just love the flavor, and the creamy head. I especially want to know techniques for the creamy head. The product I drank came in a can with DRAUGHTFLOW SYSTEM. Any input would be apppreciated. thank you Jeremy

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Jeremy;   I can’t help with a recipe other than to point you towards Alan Mckay’s bodensatz.com site, or some of the other good ones like Cat’s Meow. Replicating the head will probably be kind of tricky.  IINM, the draughtflow system that Boddington’s uses is similar to the one also found in Murphy’s and Guiness.  It uses a small nitrogen bladder in the bottom of the can (cut an empty open and check it out) that releases the gas when the can is opened.  The only way that I know of to do this at home is to have your own nitrogen system.  Somebody else may well be able to tell you exactly how to do this, but my wife drew the line at CO2 tanks and soda kegs. Cheers; Raif – Hide quoted text — Show quoted text – Does anyone have a relatively easy recipe, and a more challenging one for this ale. I just love the flavor, and the creamy head. I especially want to know techniques for the creamy head. The product I drank came in a can with DRAUGHTFLOW SYSTEM. Any input would be apppreciated. thank you Jeremy

Response:

Does anyone have a relatively easy recipe, and a more challenging one for this ale. I just love the flavor, and the creamy head. I especially want to know techniques for the creamy head. The product I drank came in a can with DRAUGHTFLOW SYSTEM.

For fine creamy head try using some wheat malt or flaked wheat in the grist, or wheat extract.  Oats in the grist is supposed to help, too. Mash schedule can influecne head formation and retention.  But as someone else pointed out, you won’t get a nitro head without a nitro system.  One trick is to get something like a hypodermic needle or a small turkey baster, something that you can use to suck up some beer, then shoot it back out rapidly, this will create a thick creamy head but sort of articificially. Phil

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