The hopping rate per quarter (336 lbs) of malt is slightly lower – 6.3 lbs compared to 7 lbs – than X. If XXB is a Pale Ale, you’d expect it to be the other way around. On the other hand, it is dry hopped and the water treatment, with a large amount of gypsum, is the same as for another Pale Ale, BA. On balance, I’d call this as a Pale Ale.
None of the base malt was from English barley. Just over half was Chilean, the rest Ouchak (spelt Ushak in the brewing record), that is, Middle Eastern. Quite a contrast with X, which was all English. It’s unusual to see all foreign barley. Usually, at least some was English.
It’s rather strange to see No. 3 invert sugar in a Pale Ale. The result is a colour which is pretty dark for a Pale Ale. No. 2 invert is a more normal sugar to see in this type of beer.
A single type of hop – East Kent from the 1896 harvest – was used in the copper. I’m guessing that’s also what was used in the rather heavy dry hopping.
|1897 Hancock XXB|
|pale malt||8.25 lb||84.62%|
|No. 2 invert sugar||0.75 lb||7.69%|
|No. 3 invert sugar||0.75 lb||7.69%|
|Goldings 120 mins||1.25 oz|
|Goldings 30 mins||1.00 oz|
|Goldings dry hops||1.00 oz|
|Mash at||155º F|
|Sparge at||175º F|
|Boil time||120 minutes|
|pitching temp||58º F|
|Yeast||White Labs WLP099 Super High Gravity|