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27-04-2022, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/04/lets-brew-wednesday-1898-hancock-xx.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9JOLFIpeGTWoW5cSRQrmh0DjKdUCoS5Ne0tJqlPm4g 2YKNPGuxI6WjAoTGCUkiL9JvsWmowE5sh2347EJSXpkBifuVLh X5rfzdmLpIJQ-AgNxn_QW27k1ul04MoKSiZW-9MG4fytWmx1m_bAi0luL4Gz6v70-780P1cPOT3V2CvD7f8LpCNwMZP0/s320/Arnold_and_Hancock_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9JOLFIpeGTWoW5cSRQrmh0DjKdUCoS5Ne0tJqlPm4g 2YKNPGuxI6WjAoTGCUkiL9JvsWmowE5sh2347EJSXpkBifuVLh X5rfzdmLpIJQ-AgNxn_QW27k1ul04MoKSiZW-9MG4fytWmx1m_bAi0luL4Gz6v70-780P1cPOT3V2CvD7f8LpCNwMZP0/s699/Arnold_and_Hancock_Stout_2.jpg)
In 1887, XX was by far Hancock’s most popular beer, accounting for 75% of their production. Not so a decade later. When XX was only brewed occasionally and was greatly outsold by X and XXX. I’ve no idea why focus was switched away XX.
It’s a good bit weaker than in 1887, having lost more than 5º. And was only a few degrees stronger than X.
Not much has changed with the recipe, other than the proportion of pale malt increasing at the expense of No. 3 invert sugar. Nothing very dramatic. Its presence is enough to guarantee that XX a good bit darker than X. Though it’s a good bit paler than in 1887.
Fewer hops were used, but this was counterbalanced by a longer boil time. Leaving the calculated IBUs almost unchanged. Three English hops were used: East Kent from the 1896 harvest, Kent from 1894 and Sussex from 1895.
1898 Hancock XX
pale malt
8.00 lb
86.49%
No. 3 invert sugar
1.25 lb
13.51%
Fuggles 120 mins
1.00 oz
Goldings 30 mins
1.00 oz
OG
1044.5
FG
1008
ABV
4.83
Apparent attenuation
82.02%
IBU
25
SRM
10
Mash at
156º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
59º F
Yeast
White Labs WLP099 Super High Gravity
More... (http://barclayperkins.blogspot.com/2022/04/lets-brew-wednesday-1898-hancock-xx.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9JOLFIpeGTWoW5cSRQrmh0DjKdUCoS5Ne0tJqlPm4g 2YKNPGuxI6WjAoTGCUkiL9JvsWmowE5sh2347EJSXpkBifuVLh X5rfzdmLpIJQ-AgNxn_QW27k1ul04MoKSiZW-9MG4fytWmx1m_bAi0luL4Gz6v70-780P1cPOT3V2CvD7f8LpCNwMZP0/s320/Arnold_and_Hancock_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9JOLFIpeGTWoW5cSRQrmh0DjKdUCoS5Ne0tJqlPm4g 2YKNPGuxI6WjAoTGCUkiL9JvsWmowE5sh2347EJSXpkBifuVLh X5rfzdmLpIJQ-AgNxn_QW27k1ul04MoKSiZW-9MG4fytWmx1m_bAi0luL4Gz6v70-780P1cPOT3V2CvD7f8LpCNwMZP0/s699/Arnold_and_Hancock_Stout_2.jpg)
In 1887, XX was by far Hancock’s most popular beer, accounting for 75% of their production. Not so a decade later. When XX was only brewed occasionally and was greatly outsold by X and XXX. I’ve no idea why focus was switched away XX.
It’s a good bit weaker than in 1887, having lost more than 5º. And was only a few degrees stronger than X.
Not much has changed with the recipe, other than the proportion of pale malt increasing at the expense of No. 3 invert sugar. Nothing very dramatic. Its presence is enough to guarantee that XX a good bit darker than X. Though it’s a good bit paler than in 1887.
Fewer hops were used, but this was counterbalanced by a longer boil time. Leaving the calculated IBUs almost unchanged. Three English hops were used: East Kent from the 1896 harvest, Kent from 1894 and Sussex from 1895.
1898 Hancock XX
pale malt
8.00 lb
86.49%
No. 3 invert sugar
1.25 lb
13.51%
Fuggles 120 mins
1.00 oz
Goldings 30 mins
1.00 oz
OG
1044.5
FG
1008
ABV
4.83
Apparent attenuation
82.02%
IBU
25
SRM
10
Mash at
156º F
Sparge at
170º F
Boil time
120 minutes
pitching temp
59º F
Yeast
White Labs WLP099 Super High Gravity
More... (http://barclayperkins.blogspot.com/2022/04/lets-brew-wednesday-1898-hancock-xx.html)