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16-04-2022, 08:35
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/04/lets-brew-1888-hancock-ba.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-W4JIvmtfNq3QW_nb-y3b26lwgj4iHgtxwzRPtRHwZ4b6YArH_m6ZfEbjwP6qe9CbJaQ q4ZQ6zpxDkAgMWXLH-7IZ7zmLwW_IGpdESr77zp2s2hJUkjoqaLwPXJuZMA3fXecEDFA aHpPCfzGhratyy6xR1X-8haTsimNhkmUp_KvIk8HWiLi67cH/s320/Arnold_and_Hancock_Pale_Ale_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-W4JIvmtfNq3QW_nb-y3b26lwgj4iHgtxwzRPtRHwZ4b6YArH_m6ZfEbjwP6qe9CbJaQ q4ZQ6zpxDkAgMWXLH-7IZ7zmLwW_IGpdESr77zp2s2hJUkjoqaLwPXJuZMA3fXecEDFA aHpPCfzGhratyy6xR1X-8haTsimNhkmUp_KvIk8HWiLi67cH/s1038/Arnold_and_Hancock_Pale_Ale_2.jpg)
The other Pale Ale is Hancock’s portfolio looks much more normal. In terms of colour, I mean.
The reason is simple: the No. 1 invert sugar you would expect, rather than the No. 3 weirdly used in BB. It’s still a massive 40% of the grist. They certainly loved their sugar down in Somerset.
At a bit over 1060º, it’s a similar gravity to the best London Pale Ales. I suppose the Victorian equivalent of Best Bitter. Not that it would have been called that in the 1880s. Was it brewed as a Stock Ale? Possibly. It is a good bit more heavily hopped: 6.5 lbs per quarter (336 lbs) of malt compared to 5 lbs in BB.
Unlike their other beers, a single type of hops was used, Worcester from the 1887 crop. Goldings is just a guess. Which the dry-hopping, for once, isn’t. Hancock’s logs are some of the few which bothered to record it. At least the quantity.
1888 Hancock BA
pale malt
6.50 lb
60.47%
No. 1 invert sugar
4.25 lb
39.53%
Goldings 90 mins
1.75 oz
Goldings 60 mins
1.75 oz
Goldings 30 mins
1.75 oz
Goldings dry hops
0.50 oz
OG
1061
FG
1016
ABV
5.95
Apparent attenuation
73.77%
IBU
63
SRM
9
Mash at
155º F
Sparge at
190º F
Boil time
90 minutes
pitching temp
58º F
Yeast
White Labs WLP099 Super High Gravity
More... (http://barclayperkins.blogspot.com/2022/04/lets-brew-1888-hancock-ba.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-W4JIvmtfNq3QW_nb-y3b26lwgj4iHgtxwzRPtRHwZ4b6YArH_m6ZfEbjwP6qe9CbJaQ q4ZQ6zpxDkAgMWXLH-7IZ7zmLwW_IGpdESr77zp2s2hJUkjoqaLwPXJuZMA3fXecEDFA aHpPCfzGhratyy6xR1X-8haTsimNhkmUp_KvIk8HWiLi67cH/s320/Arnold_and_Hancock_Pale_Ale_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-W4JIvmtfNq3QW_nb-y3b26lwgj4iHgtxwzRPtRHwZ4b6YArH_m6ZfEbjwP6qe9CbJaQ q4ZQ6zpxDkAgMWXLH-7IZ7zmLwW_IGpdESr77zp2s2hJUkjoqaLwPXJuZMA3fXecEDFA aHpPCfzGhratyy6xR1X-8haTsimNhkmUp_KvIk8HWiLi67cH/s1038/Arnold_and_Hancock_Pale_Ale_2.jpg)
The other Pale Ale is Hancock’s portfolio looks much more normal. In terms of colour, I mean.
The reason is simple: the No. 1 invert sugar you would expect, rather than the No. 3 weirdly used in BB. It’s still a massive 40% of the grist. They certainly loved their sugar down in Somerset.
At a bit over 1060º, it’s a similar gravity to the best London Pale Ales. I suppose the Victorian equivalent of Best Bitter. Not that it would have been called that in the 1880s. Was it brewed as a Stock Ale? Possibly. It is a good bit more heavily hopped: 6.5 lbs per quarter (336 lbs) of malt compared to 5 lbs in BB.
Unlike their other beers, a single type of hops was used, Worcester from the 1887 crop. Goldings is just a guess. Which the dry-hopping, for once, isn’t. Hancock’s logs are some of the few which bothered to record it. At least the quantity.
1888 Hancock BA
pale malt
6.50 lb
60.47%
No. 1 invert sugar
4.25 lb
39.53%
Goldings 90 mins
1.75 oz
Goldings 60 mins
1.75 oz
Goldings 30 mins
1.75 oz
Goldings dry hops
0.50 oz
OG
1061
FG
1016
ABV
5.95
Apparent attenuation
73.77%
IBU
63
SRM
9
Mash at
155º F
Sparge at
190º F
Boil time
90 minutes
pitching temp
58º F
Yeast
White Labs WLP099 Super High Gravity
More... (http://barclayperkins.blogspot.com/2022/04/lets-brew-1888-hancock-ba.html)