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11-05-2022, 08:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/05/lets-brew-wednesday-1897-hancock-ba.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3r1vxlqs7te9kQb9Eob6-JJ6TVSYubiiOwu89tvhGGEjtRW63xFRroQbHiCZaUhY2X-1iyt_4Q-_tFLFbsN3Tzywb55X4qcMRSiK2KHKmk1yZrw3l5vaC5xfBYisE ivXiSf9hrCl-Gd7F47A7Z85hXaUtmYCQFc273Pqx4qDUI0b7BSD0ndIWW15/s320/Arnold_and_Hancock_Pale_Ale_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3r1vxlqs7te9kQb9Eob6-JJ6TVSYubiiOwu89tvhGGEjtRW63xFRroQbHiCZaUhY2X-1iyt_4Q-_tFLFbsN3Tzywb55X4qcMRSiK2KHKmk1yZrw3l5vaC5xfBYisE ivXiSf9hrCl-Gd7F47A7Z85hXaUtmYCQFc273Pqx4qDUI0b7BSD0ndIWW15/s1038/Arnold_and_Hancock_Pale_Ale_2.jpg)
I’m on much steadier ground with this beer when it comes to style. I’m certain that this is a Pale Ale. With the name presumably being “Bitter Ale”.
As with XXB, the malt was all from foreign barley. Again, Chilean and Ouchak. Which does strike me as strange. But there must have been some reason as it’s the same for all Hancock’s Pale Ales.
This time the sugar is what you would expect: No. 1 invert. And slightly more of it than in XXB, being 18% compared to 15%. Unsurprisingly, the resulting colour us paler, despite the gravity being higher.
This time there are two types of hops. Though both are East Kent from the 1896 season. And there a quite a few more of them than in XXB: 9.33 lbs per quarter (336 lbs) of malt compared to 6.3 lbs. Rather surprisingly, BA wasn't dry hopped.
1897 Hancock BA
pale malt
8.75 lb
81.40%
No. 1 invert sugar
2.00 lb
18.60%
Goldings 120 mins
2.25 oz
Goldings 30 mins
2.25 oz
OG
1053
FG
1012
ABV
5.42
Apparent attenuation
77.36%
IBU
57
SRM
7
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-wednesday-1897-hancock-ba.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3r1vxlqs7te9kQb9Eob6-JJ6TVSYubiiOwu89tvhGGEjtRW63xFRroQbHiCZaUhY2X-1iyt_4Q-_tFLFbsN3Tzywb55X4qcMRSiK2KHKmk1yZrw3l5vaC5xfBYisE ivXiSf9hrCl-Gd7F47A7Z85hXaUtmYCQFc273Pqx4qDUI0b7BSD0ndIWW15/s320/Arnold_and_Hancock_Pale_Ale_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3r1vxlqs7te9kQb9Eob6-JJ6TVSYubiiOwu89tvhGGEjtRW63xFRroQbHiCZaUhY2X-1iyt_4Q-_tFLFbsN3Tzywb55X4qcMRSiK2KHKmk1yZrw3l5vaC5xfBYisE ivXiSf9hrCl-Gd7F47A7Z85hXaUtmYCQFc273Pqx4qDUI0b7BSD0ndIWW15/s1038/Arnold_and_Hancock_Pale_Ale_2.jpg)
I’m on much steadier ground with this beer when it comes to style. I’m certain that this is a Pale Ale. With the name presumably being “Bitter Ale”.
As with XXB, the malt was all from foreign barley. Again, Chilean and Ouchak. Which does strike me as strange. But there must have been some reason as it’s the same for all Hancock’s Pale Ales.
This time the sugar is what you would expect: No. 1 invert. And slightly more of it than in XXB, being 18% compared to 15%. Unsurprisingly, the resulting colour us paler, despite the gravity being higher.
This time there are two types of hops. Though both are East Kent from the 1896 season. And there a quite a few more of them than in XXB: 9.33 lbs per quarter (336 lbs) of malt compared to 6.3 lbs. Rather surprisingly, BA wasn't dry hopped.
1897 Hancock BA
pale malt
8.75 lb
81.40%
No. 1 invert sugar
2.00 lb
18.60%
Goldings 120 mins
2.25 oz
Goldings 30 mins
2.25 oz
OG
1053
FG
1012
ABV
5.42
Apparent attenuation
77.36%
IBU
57
SRM
7
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-wednesday-1897-hancock-ba.html)