
From Ron Pattinson's blog and one of three Boddies Milds, ELM , Oldham Mild and Mild
So this is what I have come up with. 70% efficiency is based on the last time using Halcyon although I may up it a bit. I asked Brewlab if they carry a Boddingtons yeast (Wyeast 1318 I believe), they don't do it but Alison recommended a Bass Mild yeast, so that's that. Invert sugar guide is here courtesy of Kristen England (Ron's partner in crime). No 1 is easy to make but I have a recipe with No 3 coming up which will be a bit more of a slog.
OG 1034; FG 1008ish; ABV 3.67%ish; EBC 55 (adjust with caramel); IBU 14 (Tinseth)
70% efficiency 23L brewlength
2940g Halcyon 83.5%
278g Crystal 7.9%
243g Invert Sugar No 1 6.9%
60g Chocolate 1.7% (I only have pale choc so will double up)
18g EKG 6.57%AA 90mins 14.1 IBU (Tinseth)
Mash 68C for 120mins; Boil 90mins
Water South Staffs; CaCO3 ~ 135ppm and adjust Ca to 150ppm with CaCl
Yeast Bass Mild (from the Tower brewery in Tadcaster ??, I suppose that's why it is a right top cropper)