It’s a good bit weaker than in 1887, having lost more than 5º. And was only a few degrees stronger than X.
Not much has changed with the recipe, other than the proportion of pale malt increasing at the expense of No. 3 invert sugar. Nothing very dramatic. Its presence is enough to guarantee that XX a good bit darker than X. Though it’s a good bit paler than in 1887.
Fewer hops were used, but this was counterbalanced by a longer boil time. Leaving the calculated IBUs almost unchanged. Three English hops were used: East Kent from the 1896 harvest, Kent from 1894 and Sussex from 1895.
|1898 Hancock XX|
|pale malt||8.00 lb||86.49%|
|No. 3 invert sugar||1.25 lb||13.51%|
|Fuggles 120 mins||1.00 oz|
|Goldings 30 mins||1.00 oz|
|Mash at||156º F|
|Sparge at||170º F|
|Boil time||120 minutes|
|pitching temp||59º F|
|Yeast||White Labs WLP099 Super High Gravity|