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20-04-2022, 08:54
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/04/lets-brew-wednesday-1888-hancock-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1D_GY0j7i-mxkVkiEfgGh7CZejqQHmZJ4PagLOWDectlvmxAeMM7L4iXDM0B zegNhweIp3wsRGgzoT98C-p-pIeCOjWkRLVDNjs-PScxqsjPKrpuxFYbquZ8rRn6WoKoyipwBALi8uIhBsqdVOwS-UfLTsr1mnVVIHtO4vTyyZikDdaQ7EywFwcb/s320/Arnold_and_Hancock_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1D_GY0j7i-mxkVkiEfgGh7CZejqQHmZJ4PagLOWDectlvmxAeMM7L4iXDM0B zegNhweIp3wsRGgzoT98C-p-pIeCOjWkRLVDNjs-PScxqsjPKrpuxFYbquZ8rRn6WoKoyipwBALi8uIhBsqdVOwS-UfLTsr1mnVVIHtO4vTyyZikDdaQ7EywFwcb/s699/Arnold_and_Hancock_Stout_2.jpg)
While it may have been a shock to see a Porter in Hancock’s brewing books, finding a Stout was no surprise. Everyone brewed at least one Stout in the 1880s.
The grist is very similar to the Porter, except that there’s a bit more No. 3 invert and a bit less pale malt. Seeing so much brown malt in a provincial Stout is quite unusual. Though it did disappear later, simply because they ran out of it.
Black malt isn’t listed with the other ingredients, but in the right margin. Presumably because they didn’t really count the extract from it. Or maybe added it to the copper rather than the mash tun. For many brews, they seem to have forgotten to record it.
As with the Porter, equal quantities of Kent hops from the 1886 crop and Bohemians from 1887 were used in the copper.
1888 Hancock Stout
pale malt
4.25 lb
38.36%
brown malt
1.50 lb
13.54%
black malt
0.33 lb
2.98%
No. 3 invert sugar
5.00 lb
45.13%
Fuggles 150 mins
2.50 oz
Saaz 30 mins
2.50 oz
OG
1063.5
FG
1017
ABV
6.15
Apparent attenuation
73.23%
IBU
50
SRM
40
Mash at
156º F
Sparge at
190º F
Boil time
150 minutes
pitching temp
59º F
Yeast
White Labs WLP099 Super High Gravity
More... (http://barclayperkins.blogspot.com/2022/04/lets-brew-wednesday-1888-hancock-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1D_GY0j7i-mxkVkiEfgGh7CZejqQHmZJ4PagLOWDectlvmxAeMM7L4iXDM0B zegNhweIp3wsRGgzoT98C-p-pIeCOjWkRLVDNjs-PScxqsjPKrpuxFYbquZ8rRn6WoKoyipwBALi8uIhBsqdVOwS-UfLTsr1mnVVIHtO4vTyyZikDdaQ7EywFwcb/s320/Arnold_and_Hancock_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1D_GY0j7i-mxkVkiEfgGh7CZejqQHmZJ4PagLOWDectlvmxAeMM7L4iXDM0B zegNhweIp3wsRGgzoT98C-p-pIeCOjWkRLVDNjs-PScxqsjPKrpuxFYbquZ8rRn6WoKoyipwBALi8uIhBsqdVOwS-UfLTsr1mnVVIHtO4vTyyZikDdaQ7EywFwcb/s699/Arnold_and_Hancock_Stout_2.jpg)
While it may have been a shock to see a Porter in Hancock’s brewing books, finding a Stout was no surprise. Everyone brewed at least one Stout in the 1880s.
The grist is very similar to the Porter, except that there’s a bit more No. 3 invert and a bit less pale malt. Seeing so much brown malt in a provincial Stout is quite unusual. Though it did disappear later, simply because they ran out of it.
Black malt isn’t listed with the other ingredients, but in the right margin. Presumably because they didn’t really count the extract from it. Or maybe added it to the copper rather than the mash tun. For many brews, they seem to have forgotten to record it.
As with the Porter, equal quantities of Kent hops from the 1886 crop and Bohemians from 1887 were used in the copper.
1888 Hancock Stout
pale malt
4.25 lb
38.36%
brown malt
1.50 lb
13.54%
black malt
0.33 lb
2.98%
No. 3 invert sugar
5.00 lb
45.13%
Fuggles 150 mins
2.50 oz
Saaz 30 mins
2.50 oz
OG
1063.5
FG
1017
ABV
6.15
Apparent attenuation
73.23%
IBU
50
SRM
40
Mash at
156º F
Sparge at
190º F
Boil time
150 minutes
pitching temp
59º F
Yeast
White Labs WLP099 Super High Gravity
More... (http://barclayperkins.blogspot.com/2022/04/lets-brew-wednesday-1888-hancock-stout.html)