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|
|Mash at||152º F|
|Sparge at||170º F|
|Boil time||90 minutes|
|pitching temp||60º F|
|Yeast||White Labs WLP099 Super High Gravity|