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18-05-2022, 09:00
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/05/lets-brew-wednesday-1897-hancock-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPp-imOPd0MDAkz3LwtKgFqXGXIDbT5S1oXdO4tXcHR6eJ3QppRJoS BOfdlEPfgSpl3lGnt2wt4Uyjk7L60yBrLe3G_6JBw202zGmMjC 9woGScD7TEu1Glc9IcZg13BERuRgyfY4UAh0t86FhjHxKDVoVI 1K02_lcAYfZadHluY0P9iob58deejMzT/w309-h400/Arnold_and_Hancock_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPp-imOPd0MDAkz3LwtKgFqXGXIDbT5S1oXdO4tXcHR6eJ3QppRJoS BOfdlEPfgSpl3lGnt2wt4Uyjk7L60yBrLe3G_6JBw202zGmMjC 9woGScD7TEu1Glc9IcZg13BERuRgyfY4UAh0t86FhjHxKDVoVI 1K02_lcAYfZadHluY0P9iob58deejMzT/s699/Arnold_and_Hancock_Stout_2.jpg)
The Porter might have been discontinued, but Hancock continued to produce a Stout. It was, however, quite different from the 1888 version.
Surprisingly, the gravity has increased by a couple of points. But the really large changes come with the recipe. Out is brown malt and in is crystal malt. Also, the proportion of black malt has trebled. Which is more than enough to compensate for the other big change. At least in terms of the colour.
That other big change? The elimination of sugar. This version being all malt. The base malt, by the way, was 50% English and 50% Chilean. I’m surprised at how small the price difference was between the two: 35s per quarter for the former. 33s 6d for the latter.
As seems to have been the case with all their beers in this period, only English hops were employed. Half Worcester from the 1895 season, half East Kent from 1896.
1897 Hancock Stout
pale malt
12.50 lb
80.65%
crystal malt 60 L
1.50 lb
9.68%
black malt
1.50 lb
9.68%
Fuggles 150 mins
2.50 oz
Goldings 30 mins
2.50 oz
OG
1065.5
FG
1017
ABV
6.42
Apparent attenuation
74.05%
IBU
39
SRM
41
Mash at
152º F
Sparge at
175º F
Boil time
150 minutes
pitching temp
59º F
Yeast
White Labs WLP099 Super High Gravity
More... (http://barclayperkins.blogspot.com/2022/05/lets-brew-wednesday-1897-hancock-stout.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPp-imOPd0MDAkz3LwtKgFqXGXIDbT5S1oXdO4tXcHR6eJ3QppRJoS BOfdlEPfgSpl3lGnt2wt4Uyjk7L60yBrLe3G_6JBw202zGmMjC 9woGScD7TEu1Glc9IcZg13BERuRgyfY4UAh0t86FhjHxKDVoVI 1K02_lcAYfZadHluY0P9iob58deejMzT/w309-h400/Arnold_and_Hancock_Stout_2.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPp-imOPd0MDAkz3LwtKgFqXGXIDbT5S1oXdO4tXcHR6eJ3QppRJoS BOfdlEPfgSpl3lGnt2wt4Uyjk7L60yBrLe3G_6JBw202zGmMjC 9woGScD7TEu1Glc9IcZg13BERuRgyfY4UAh0t86FhjHxKDVoVI 1K02_lcAYfZadHluY0P9iob58deejMzT/s699/Arnold_and_Hancock_Stout_2.jpg)
The Porter might have been discontinued, but Hancock continued to produce a Stout. It was, however, quite different from the 1888 version.
Surprisingly, the gravity has increased by a couple of points. But the really large changes come with the recipe. Out is brown malt and in is crystal malt. Also, the proportion of black malt has trebled. Which is more than enough to compensate for the other big change. At least in terms of the colour.
That other big change? The elimination of sugar. This version being all malt. The base malt, by the way, was 50% English and 50% Chilean. I’m surprised at how small the price difference was between the two: 35s per quarter for the former. 33s 6d for the latter.
As seems to have been the case with all their beers in this period, only English hops were employed. Half Worcester from the 1895 season, half East Kent from 1896.
1897 Hancock Stout
pale malt
12.50 lb
80.65%
crystal malt 60 L
1.50 lb
9.68%
black malt
1.50 lb
9.68%
Fuggles 150 mins
2.50 oz
Goldings 30 mins
2.50 oz
OG
1065.5
FG
1017
ABV
6.42
Apparent attenuation
74.05%
IBU
39
SRM
41
Mash at
152º F
Sparge at
175º F
Boil time
150 minutes
pitching temp
59º F
Yeast
White Labs WLP099 Super High Gravity
More... (http://barclayperkins.blogspot.com/2022/05/lets-brew-wednesday-1897-hancock-stout.html)