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13-08-2022, 09:00
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/08/lets-brew-1914-hancock-xxb.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgH2TBxGrXoe8JDcqYkRxfEesf7NN7IKVis9-PGOqtlqewEQNFklpFB1BSyT-kFLWPltXmA-7rbPx_zK_m53DhFWO2k-1hoayZOJGQh_d27LLdAzOc8n6FKIoikYjdwSVPTX1SoFCLPnKu nJ1PdsSpbbJJJw7Kr8I_k7gbVR-NQLEW66ggEgX3tG_/s320/Arnold_and_Hancock_Pale_Ale_3a.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgH2TBxGrXoe8JDcqYkRxfEesf7NN7IKVis9-PGOqtlqewEQNFklpFB1BSyT-kFLWPltXmA-7rbPx_zK_m53DhFWO2k-1hoayZOJGQh_d27LLdAzOc8n6FKIoikYjdwSVPTX1SoFCLPnKu nJ1PdsSpbbJJJw7Kr8I_k7gbVR-NQLEW66ggEgX3tG_/s695/Arnold_and_Hancock_Pale_Ale_3a.jpg)
As with all Hancock’s other beers, XXB has seen a substantial drop in gravity since 1897. In this case, 6º. Leaving it at just 1040º.
Neither has the recipe remained unchanged. Out go the No. 1 and No. 2 invert sugar and in come glucose and malt extract. The base malt this time was two thirds Californian and one third English. Which is completely different from 1897.
Just one type of English hop was used. I’ve guessed Goldings. Annoyingly, Hancock had given up recording the age of the hops in the brewing book. So, I’ve assumed they were all pretty fresh. The dry hopping is very heavy: 45 lbs compared to 63 lbs copper hops.
1914 Hancock XXB
pale malt
6.00 lb
76.19%
glucose
1.75 lb
22.22%
malt extract
0.125 lb
1.59%
Goldings 90 mins
1.00 oz
Goldings 30 mins
1.00 oz
Goldings dry hops
1.50 oz
OG
1040
FG
1010
ABV
3.97
Apparent attenuation
75.00%
IBU
27
SRM
3.5
Mash at
151º F
Sparge at
175º F
Boil time
90 minutes
pitching temp
60º F
Yeast
White Labs WLP099 Super High Gravity
More... (http://barclayperkins.blogspot.com/2022/08/lets-brew-1914-hancock-xxb.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgH2TBxGrXoe8JDcqYkRxfEesf7NN7IKVis9-PGOqtlqewEQNFklpFB1BSyT-kFLWPltXmA-7rbPx_zK_m53DhFWO2k-1hoayZOJGQh_d27LLdAzOc8n6FKIoikYjdwSVPTX1SoFCLPnKu nJ1PdsSpbbJJJw7Kr8I_k7gbVR-NQLEW66ggEgX3tG_/s320/Arnold_and_Hancock_Pale_Ale_3a.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQgH2TBxGrXoe8JDcqYkRxfEesf7NN7IKVis9-PGOqtlqewEQNFklpFB1BSyT-kFLWPltXmA-7rbPx_zK_m53DhFWO2k-1hoayZOJGQh_d27LLdAzOc8n6FKIoikYjdwSVPTX1SoFCLPnKu nJ1PdsSpbbJJJw7Kr8I_k7gbVR-NQLEW66ggEgX3tG_/s695/Arnold_and_Hancock_Pale_Ale_3a.jpg)
As with all Hancock’s other beers, XXB has seen a substantial drop in gravity since 1897. In this case, 6º. Leaving it at just 1040º.
Neither has the recipe remained unchanged. Out go the No. 1 and No. 2 invert sugar and in come glucose and malt extract. The base malt this time was two thirds Californian and one third English. Which is completely different from 1897.
Just one type of English hop was used. I’ve guessed Goldings. Annoyingly, Hancock had given up recording the age of the hops in the brewing book. So, I’ve assumed they were all pretty fresh. The dry hopping is very heavy: 45 lbs compared to 63 lbs copper hops.
1914 Hancock XXB
pale malt
6.00 lb
76.19%
glucose
1.75 lb
22.22%
malt extract
0.125 lb
1.59%
Goldings 90 mins
1.00 oz
Goldings 30 mins
1.00 oz
Goldings dry hops
1.50 oz
OG
1040
FG
1010
ABV
3.97
Apparent attenuation
75.00%
IBU
27
SRM
3.5
Mash at
151º F
Sparge at
175º F
Boil time
90 minutes
pitching temp
60º F
Yeast
White Labs WLP099 Super High Gravity
More... (http://barclayperkins.blogspot.com/2022/08/lets-brew-1914-hancock-xxb.html)