Blog Tracker
07-05-2022, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/05/lets-brew-1897-hancock-xxb.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhefAmNcdd-Wn0wGUqiQ-_BHpQwQmnljlK4p3dlTKOYmU3CePnMNPHPScTjZDAgZLYYJXHl nJ8d-8xtUbWlyteF4o56Cah_yxv4khxBUvHhHGOksCIc3qtQG-1yTuGnG3uQNZ96N0L03fEt-AjSllhAqAUgFsUWjxZk5y-vg78Z-4Cfg00Pcquv3Sf/w316-h400/Arnold_and_Hancock_Pale_Ale_3a.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhefAmNcdd-Wn0wGUqiQ-_BHpQwQmnljlK4p3dlTKOYmU3CePnMNPHPScTjZDAgZLYYJXHl nJ8d-8xtUbWlyteF4o56Cah_yxv4khxBUvHhHGOksCIc3qtQG-1yTuGnG3uQNZ96N0L03fEt-AjSllhAqAUgFsUWjxZk5y-vg78Z-4Cfg00Pcquv3Sf/s695/Arnold_and_Hancock_Pale_Ale_3a.jpg)
We’ve now come to Hancock’s Pale Ales. Or at least I think we have. I’m fairly sure that the “B” stands for Bitter. But I’m not totally sure.
The hopping rate per quarter (336 lbs) of malt is slightly lower – 6.3 lbs compared to 7 lbs – than X. If XXB is a Pale Ale, you’d expect it to be the other way around. On the other hand, it is dry hopped and the water treatment, with a large amount of gypsum, is the same as for another Pale Ale, BA. On balance, I’d call this as a Pale Ale.
None of the base malt was from English barley. Just over half was Chilean, the rest Ouchak (spelt Ushak in the brewing record), that is, Middle Eastern. Quite a contrast with X, which was all English. It’s unusual to see all foreign barley. Usually, at least some was English.
It’s rather strange to see No. 3 invert sugar in a Pale Ale. The result is a colour which is pretty dark for a Pale Ale. No. 2 invert is a more normal sugar to see in this type of beer.
A single type of hop – East Kent from the 1896 harvest – was used in the copper. I’m guessing that’s also what was used in the rather heavy dry hopping.
1897 Hancock XXB
pale malt
8.25 lb
84.62%
No. 2 invert sugar
0.75 lb
7.69%
No. 3 invert sugar
0.75 lb
7.69%
Goldings 120 mins
1.25 oz
Goldings 30 mins
1.00 oz
Goldings dry hops
1.00 oz
OG
1046
FG
1005.5
ABV
5.36
Apparent attenuation
88.04%
IBU
30
SRM
10
Mash at
155º F
Sparge at
175º F
Boil time
120 minutes
pitching temp
58º F
Yeast
White Labs WLP099 Super High Gravity
More... (http://barclayperkins.blogspot.com/2022/05/lets-brew-1897-hancock-xxb.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhefAmNcdd-Wn0wGUqiQ-_BHpQwQmnljlK4p3dlTKOYmU3CePnMNPHPScTjZDAgZLYYJXHl nJ8d-8xtUbWlyteF4o56Cah_yxv4khxBUvHhHGOksCIc3qtQG-1yTuGnG3uQNZ96N0L03fEt-AjSllhAqAUgFsUWjxZk5y-vg78Z-4Cfg00Pcquv3Sf/w316-h400/Arnold_and_Hancock_Pale_Ale_3a.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhefAmNcdd-Wn0wGUqiQ-_BHpQwQmnljlK4p3dlTKOYmU3CePnMNPHPScTjZDAgZLYYJXHl nJ8d-8xtUbWlyteF4o56Cah_yxv4khxBUvHhHGOksCIc3qtQG-1yTuGnG3uQNZ96N0L03fEt-AjSllhAqAUgFsUWjxZk5y-vg78Z-4Cfg00Pcquv3Sf/s695/Arnold_and_Hancock_Pale_Ale_3a.jpg)
We’ve now come to Hancock’s Pale Ales. Or at least I think we have. I’m fairly sure that the “B” stands for Bitter. But I’m not totally sure.
The hopping rate per quarter (336 lbs) of malt is slightly lower – 6.3 lbs compared to 7 lbs – than X. If XXB is a Pale Ale, you’d expect it to be the other way around. On the other hand, it is dry hopped and the water treatment, with a large amount of gypsum, is the same as for another Pale Ale, BA. On balance, I’d call this as a Pale Ale.
None of the base malt was from English barley. Just over half was Chilean, the rest Ouchak (spelt Ushak in the brewing record), that is, Middle Eastern. Quite a contrast with X, which was all English. It’s unusual to see all foreign barley. Usually, at least some was English.
It’s rather strange to see No. 3 invert sugar in a Pale Ale. The result is a colour which is pretty dark for a Pale Ale. No. 2 invert is a more normal sugar to see in this type of beer.
A single type of hop – East Kent from the 1896 harvest – was used in the copper. I’m guessing that’s also what was used in the rather heavy dry hopping.
1897 Hancock XXB
pale malt
8.25 lb
84.62%
No. 2 invert sugar
0.75 lb
7.69%
No. 3 invert sugar
0.75 lb
7.69%
Goldings 120 mins
1.25 oz
Goldings 30 mins
1.00 oz
Goldings dry hops
1.00 oz
OG
1046
FG
1005.5
ABV
5.36
Apparent attenuation
88.04%
IBU
30
SRM
10
Mash at
155º F
Sparge at
175º F
Boil time
120 minutes
pitching temp
58º F
Yeast
White Labs WLP099 Super High Gravity
More... (http://barclayperkins.blogspot.com/2022/05/lets-brew-1897-hancock-xxb.html)