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20-08-2022, 07:18
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/08/lets-brew-1914-hancock-sba.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDr-Qv2kOt_iBYGFMUeOH7FrCmjYo9TC-Ghv81zJm4FSpz2C0ut7sW0ykZ9BYqiz8l2pMBYsnwnbMAT8NNW ze-XtY16Z2HVPjSvX9O8Kx3yc8Ky3wVQPJgHEAmv7x-3OtsMMgHdD8UKdgMOlD8zMIkqaED4qjN7aCEGVNglpbEos5TRw FJxzUScGXw/w316-h400/Arnold_and_Hancock_Pale_Ale_3a.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDr-Qv2kOt_iBYGFMUeOH7FrCmjYo9TC-Ghv81zJm4FSpz2C0ut7sW0ykZ9BYqiz8l2pMBYsnwnbMAT8NNW ze-XtY16Z2HVPjSvX9O8Kx3yc8Ky3wVQPJgHEAmv7x-3OtsMMgHdD8UKdgMOlD8zMIkqaED4qjN7aCEGVNglpbEos5TRw FJxzUScGXw/s695/Arnold_and_Hancock_Pale_Ale_3a.jpg)
SBA wasn’t exempt from the general drop in gravity amongst Hancock’s beers. Though in its case the fall was relatively small, just 3º.
There have been quite some changes to the recipe. The most obvious, is that it’s no longer all malt. Leaving the grist pretty similar to that of XXB. With the exception that the sugar here is No. 1 invert rather than glucose.
Two thirds of the base malt were made from Californian barley, the rest from English. That’s something you wouldn’t see for much longer, as the war cut off supplies of Californian grain.
The hopping rate has fallen from around 9 lbs per quarter (336 lbs) of malt to 6 lbs. This is reflected in the lower (calculated) IBUs. Most of the hops were English, topped up with a few Oregons. No harvest gate is listed for either type of hops.
1914 Hancock SBA
pale malt
7.00 lb
72.73%
No. 1 invert sugar
2.50 lb
25.97%
malt extract
0.125 lb
1.30%
Cluster 90 mins
0.50 oz
Goldings 90 mins
1.00 oz
Goldings 30 mins
1.50 oz
Goldings dry hops
1.00 oz
OG
1050
FG
1011
ABV
5.16
Apparent attenuation
78.00%
IBU
42
SRM
7
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/2022/08/lets-brew-1914-hancock-sba.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDr-Qv2kOt_iBYGFMUeOH7FrCmjYo9TC-Ghv81zJm4FSpz2C0ut7sW0ykZ9BYqiz8l2pMBYsnwnbMAT8NNW ze-XtY16Z2HVPjSvX9O8Kx3yc8Ky3wVQPJgHEAmv7x-3OtsMMgHdD8UKdgMOlD8zMIkqaED4qjN7aCEGVNglpbEos5TRw FJxzUScGXw/w316-h400/Arnold_and_Hancock_Pale_Ale_3a.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDr-Qv2kOt_iBYGFMUeOH7FrCmjYo9TC-Ghv81zJm4FSpz2C0ut7sW0ykZ9BYqiz8l2pMBYsnwnbMAT8NNW ze-XtY16Z2HVPjSvX9O8Kx3yc8Ky3wVQPJgHEAmv7x-3OtsMMgHdD8UKdgMOlD8zMIkqaED4qjN7aCEGVNglpbEos5TRw FJxzUScGXw/s695/Arnold_and_Hancock_Pale_Ale_3a.jpg)
SBA wasn’t exempt from the general drop in gravity amongst Hancock’s beers. Though in its case the fall was relatively small, just 3º.
There have been quite some changes to the recipe. The most obvious, is that it’s no longer all malt. Leaving the grist pretty similar to that of XXB. With the exception that the sugar here is No. 1 invert rather than glucose.
Two thirds of the base malt were made from Californian barley, the rest from English. That’s something you wouldn’t see for much longer, as the war cut off supplies of Californian grain.
The hopping rate has fallen from around 9 lbs per quarter (336 lbs) of malt to 6 lbs. This is reflected in the lower (calculated) IBUs. Most of the hops were English, topped up with a few Oregons. No harvest gate is listed for either type of hops.
1914 Hancock SBA
pale malt
7.00 lb
72.73%
No. 1 invert sugar
2.50 lb
25.97%
malt extract
0.125 lb
1.30%
Cluster 90 mins
0.50 oz
Goldings 90 mins
1.00 oz
Goldings 30 mins
1.50 oz
Goldings dry hops
1.00 oz
OG
1050
FG
1011
ABV
5.16
Apparent attenuation
78.00%
IBU
42
SRM
7
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/2022/08/lets-brew-1914-hancock-sba.html)