The grist is very similar to the Porter, except that there’s a bit more No. 3 invert and a bit less pale malt. Seeing so much brown malt in a provincial Stout is quite unusual. Though it did disappear later, simply because they ran out of it.
Black malt isn’t listed with the other ingredients, but in the right margin. Presumably because they didn’t really count the extract from it. Or maybe added it to the copper rather than the mash tun. For many brews, they seem to have forgotten to record it.
As with the Porter, equal quantities of Kent hops from the 1886 crop and Bohemians from 1887 were used in the copper.
|1888 Hancock Stout|
|pale malt||4.25 lb||38.36%|
|brown malt||1.50 lb||13.54%|
|black malt||0.33 lb||2.98%|
|No. 3 invert sugar||5.00 lb||45.13%|
|Fuggles 150 mins||2.50 oz|
|Saaz 30 mins||2.50 oz|
|Mash at||156º F|
|Sparge at||190º F|
|Boil time||150 minutes|
|pitching temp||59º F|
|Yeast||White Labs WLP099 Super High Gravity|