Blog Tracker
01-06-2022, 07:37
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/06/lets-brew-wednesday-1914-hancock-xxx.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig61pU7fhWqhTALA9Yfb6emmvfxTob1wkqyjcg-Jf1R_GJpWJ4zb9kEUxv0D0rehsPc6aIU6cjvBfTs1rUqChVmPI RnGefDpPpqOEr-EqDeKw9b-rFqJikKkChsMD74ZDqvVfCMpfVpz_vfJF5I5z2qDeCMYEPYpx3 MAPtC8R2EJ0ghU2sPOEdx83e/s320/Arnold_and_Hancock_Strong_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig61pU7fhWqhTALA9Yfb6emmvfxTob1wkqyjcg-Jf1R_GJpWJ4zb9kEUxv0D0rehsPc6aIU6cjvBfTs1rUqChVmPI RnGefDpPpqOEr-EqDeKw9b-rFqJikKkChsMD74ZDqvVfCMpfVpz_vfJF5I5z2qDeCMYEPYpx3 MAPtC8R2EJ0ghU2sPOEdx83e/s745/Arnold_and_Hancock_Strong_Ale.jpg)
Mild month is over, so back to Hancock recipes. Though maybe this was a Mild. Or maybe not.
I’m becoming more convinced that XXX was marketed as a Strong Ale. Mostly because of its gravity compared to X.
Though, ironically, this version was parti-gyled with X. In the earlier years, everything was brewed single-gyle. Which remained the case with their other beers. Though there had been a reduction in the number of different beers brewed.
The gravity is 10º lower than in 1897. Which isn’t a huge surprise. A tax increase to help pay for the Boer had seen many brewers reduce the strength of their beers.
There have also been changes to the recipe, which was all malt in 1897. For more details about the recipe, see the X I posted earlier.
(https://barclayperkins.blogspot.com/2022/05/lets-brew-1914-hancock-x.html)
1914 Hancock XXX
pale malt
10.50 lb
83.67%
glucose
1.75 lb
13.94%
malt extract
0.25 lb
1.99%
caramel 1000 SRM
0.05 lb
0.40%
Cluster 90 mins
1.00 oz
Strisselspalt 60 mins
0.75 oz
Fuggles 30 mins
0.75 oz
OG
1061
FG
1015
ABV
6.09
Apparent attenuation
75.41%
IBU
33
SRM
8.5
Mash at
152º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
60º F
Yeast
White Labs WLP099 Super High Gravity
More... (http://barclayperkins.blogspot.com/2022/06/lets-brew-wednesday-1914-hancock-xxx.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig61pU7fhWqhTALA9Yfb6emmvfxTob1wkqyjcg-Jf1R_GJpWJ4zb9kEUxv0D0rehsPc6aIU6cjvBfTs1rUqChVmPI RnGefDpPpqOEr-EqDeKw9b-rFqJikKkChsMD74ZDqvVfCMpfVpz_vfJF5I5z2qDeCMYEPYpx3 MAPtC8R2EJ0ghU2sPOEdx83e/s320/Arnold_and_Hancock_Strong_Ale.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig61pU7fhWqhTALA9Yfb6emmvfxTob1wkqyjcg-Jf1R_GJpWJ4zb9kEUxv0D0rehsPc6aIU6cjvBfTs1rUqChVmPI RnGefDpPpqOEr-EqDeKw9b-rFqJikKkChsMD74ZDqvVfCMpfVpz_vfJF5I5z2qDeCMYEPYpx3 MAPtC8R2EJ0ghU2sPOEdx83e/s745/Arnold_and_Hancock_Strong_Ale.jpg)
Mild month is over, so back to Hancock recipes. Though maybe this was a Mild. Or maybe not.
I’m becoming more convinced that XXX was marketed as a Strong Ale. Mostly because of its gravity compared to X.
Though, ironically, this version was parti-gyled with X. In the earlier years, everything was brewed single-gyle. Which remained the case with their other beers. Though there had been a reduction in the number of different beers brewed.
The gravity is 10º lower than in 1897. Which isn’t a huge surprise. A tax increase to help pay for the Boer had seen many brewers reduce the strength of their beers.
There have also been changes to the recipe, which was all malt in 1897. For more details about the recipe, see the X I posted earlier.
(https://barclayperkins.blogspot.com/2022/05/lets-brew-1914-hancock-x.html)
1914 Hancock XXX
pale malt
10.50 lb
83.67%
glucose
1.75 lb
13.94%
malt extract
0.25 lb
1.99%
caramel 1000 SRM
0.05 lb
0.40%
Cluster 90 mins
1.00 oz
Strisselspalt 60 mins
0.75 oz
Fuggles 30 mins
0.75 oz
OG
1061
FG
1015
ABV
6.09
Apparent attenuation
75.41%
IBU
33
SRM
8.5
Mash at
152º F
Sparge at
170º F
Boil time
90 minutes
pitching temp
60º F
Yeast
White Labs WLP099 Super High Gravity
More... (http://barclayperkins.blogspot.com/2022/06/lets-brew-wednesday-1914-hancock-xxx.html)