Boddingtons clone

 https://www.brewersfriend.com/homebrew/recipe/view/977665/boddingtons-clone

https://byo.com/article/brewing-with-wheat/

Wheat Flour

While its use is virtually unheard of in the US, wheat flour has been an acceptable brewing addition in the UK. Soft wheat flour, with its relatively lower protein, is preferred (homebrewers might try cake flour). In order not to interfere with good lautering, it should be well mixed with the crushed malt. At preparations of about 10 percent of the grist, it is an inexpensive method of enhancing head retention in British-style ales.

 Recipe Specifics

--------------------

Batch Size (Gal): 0.6 

Total Grain (Lbs): 1

Max OG: 1.0604

Anticipated OG: 1.048

Anticipated SRM: ?

Anticipated IBU: 

Brewhouse Efficiency: 80 %

Wort Boil Time: 60 Minutes. Boil to 5.3lb or 7.1lb including pot.

Grain/Sugar

--------------

12 oz (0.75 lb) Maris Otter (75%) (46)
1.6 oz (0.1 lb) wheat flour (10%) (6)
1.76 oz (0.1 lb) crystal 35 (10%) (5.7)

0.8 oz (0.05 lb) quick oats (5%) (2.7)

Hops

------

0.13 oz German Tradition ( %) (60 min) 

0.13 oz Amarillo ( %) (60 min) 

Yeast

------

3g Safale S-04

Water Profile

----------------

Start with 1 gallon Brita filtered

SF Bay Area water + potassium metabisulfite (for chlorine removal) 2.59/1.564 mg/liter x 3.785 liters = 6.27 mg

Total Water Needed  [?]: 0.98 Gallons

Mash Water Needed [?]: 0.42 Gallons

Sparge Water Needed [?]: 0.48 Gallons

Strike Temperature  [?]: 161.5F

Mash Schedule

-------------

Cereal mash: 0.07 lb Maris otter + flour, 3qts per pound = 0.075 Gallons @ 15 min 163-165F, 20-30 min boil

Set sous vide at 152F. Dough in grain.

Add water to cereal mash boil to bring back down to 152F.

Add sparge water @ 155F

Notes

---

Tasting post mash:

Tasting post boil:

-- Tasting post 2 week ferment: