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09-04-2022, 09:43
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/04/lets-brew-1888-hancock-porter.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5Xjne5dp0mj3quYYFrRqkbjG3frM2tT6bxv-11PfVa1HQm8Dpw1CIZsCTkEQIfJilM1igYtR52NnX9LyOnXmLX V5wb28HIzIhTNpBl1a6zWOQZBthBN2s3Q9OI-FYVSKnyhO4F3l4W2qYGle5sD-mExkG_51MG8Ma9ZUzghLmVSisnKAWkiPk1_m/s320/Arnold_and_Hancock_Oatmeal_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5Xjne5dp0mj3quYYFrRqkbjG3frM2tT6bxv-11PfVa1HQm8Dpw1CIZsCTkEQIfJilM1igYtR52NnX9LyOnXmLX V5wb28HIzIhTNpBl1a6zWOQZBthBN2s3Q9OI-FYVSKnyhO4F3l4W2qYGle5sD-mExkG_51MG8Ma9ZUzghLmVSisnKAWkiPk1_m/s529/Arnold_and_Hancock_Oatmeal_Stout_2.jpg)
Here’s a real oddity – a provincial Porter from the late 19th century. By the late 1880s, in England Porter brewing was mostly limited to London and the surrounding area. Though Stout continued to be universally brewed.
It looks remarkably similar to a London Porter of the period in terms of strength and grist. The latter is the classic London trinity of malts: pale, brown and black. Along with a massive quantity of No. 3 invert sugar, which makes up 40% of the total. That wasn’t something you’d see in London, where the sugar content would be no more than half that.
There were just two types of hops: Bohemian from the 1887 harvest and Kent from 1886. In large enough quantities to leave the beer over 40 (calculated) IBU.
1888 Hancock Porter
pale malt
4.00 lb
42.11%
brown malt
1.25 lb
13.16%
black malt
0.50 lb
5.26%
No. 3 invert sugar
3.75 lb
39.47%
Fuggles 120 mins
2.00 oz
Saaz 30 mins
2.00 oz
OG
1053
FG
1015
ABV
5.03
Apparent attenuation
71.70%
IBU
43
SRM
32
Mash at
156º F
Sparge at
190º F
Boil time
120 minutes
pitching temp
58.5º F
Yeast
White Labs WLP099 Super High Gravity
More... (http://barclayperkins.blogspot.com/2022/04/lets-brew-1888-hancock-porter.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5Xjne5dp0mj3quYYFrRqkbjG3frM2tT6bxv-11PfVa1HQm8Dpw1CIZsCTkEQIfJilM1igYtR52NnX9LyOnXmLX V5wb28HIzIhTNpBl1a6zWOQZBthBN2s3Q9OI-FYVSKnyhO4F3l4W2qYGle5sD-mExkG_51MG8Ma9ZUzghLmVSisnKAWkiPk1_m/s320/Arnold_and_Hancock_Oatmeal_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5Xjne5dp0mj3quYYFrRqkbjG3frM2tT6bxv-11PfVa1HQm8Dpw1CIZsCTkEQIfJilM1igYtR52NnX9LyOnXmLX V5wb28HIzIhTNpBl1a6zWOQZBthBN2s3Q9OI-FYVSKnyhO4F3l4W2qYGle5sD-mExkG_51MG8Ma9ZUzghLmVSisnKAWkiPk1_m/s529/Arnold_and_Hancock_Oatmeal_Stout_2.jpg)
Here’s a real oddity – a provincial Porter from the late 19th century. By the late 1880s, in England Porter brewing was mostly limited to London and the surrounding area. Though Stout continued to be universally brewed.
It looks remarkably similar to a London Porter of the period in terms of strength and grist. The latter is the classic London trinity of malts: pale, brown and black. Along with a massive quantity of No. 3 invert sugar, which makes up 40% of the total. That wasn’t something you’d see in London, where the sugar content would be no more than half that.
There were just two types of hops: Bohemian from the 1887 harvest and Kent from 1886. In large enough quantities to leave the beer over 40 (calculated) IBU.
1888 Hancock Porter
pale malt
4.00 lb
42.11%
brown malt
1.25 lb
13.16%
black malt
0.50 lb
5.26%
No. 3 invert sugar
3.75 lb
39.47%
Fuggles 120 mins
2.00 oz
Saaz 30 mins
2.00 oz
OG
1053
FG
1015
ABV
5.03
Apparent attenuation
71.70%
IBU
43
SRM
32
Mash at
156º F
Sparge at
190º F
Boil time
120 minutes
pitching temp
58.5º F
Yeast
White Labs WLP099 Super High Gravity
More... (http://barclayperkins.blogspot.com/2022/04/lets-brew-1888-hancock-porter.html)