Saturday, 13 August 2022

Let's Brew - 1914 Hancock XXB

As with all Hancock’s other beers, XXB has seen a substantial drop in gravity since 1897. In this case, 6º. Leaving it at just 1040º.

Neither has the recipe remained unchanged. Out go the No. 1 and No. 2 invert sugar and in come glucose and malt extract. The base malt this time was two thirds Californian and one third English. Which is completely different from 1897.

Just one type of English hop was used. I’ve guessed Goldings. Annoyingly, Hancock had given up recording the age of the hops in the brewing book. So, I’ve assumed they were all pretty fresh. The dry hopping is very heavy: 45 lbs compared to 63 lbs copper hops.

1914 Hancock XXB
pale malt 6.00 lb 76.19%
glucose 1.75 lb 22.22%
malt extract 0.125 lb 1.59%
Goldings 90 mins 1.00 oz
Goldings 30 mins 1.00 oz
Goldings dry hops 1.50 oz
OG 1040
FG 1010
ABV 3.97
Apparent attenuation 75.00%
IBU 27
SRM 3.5
Mash at 151º F
Sparge at 175º F
Boil time 90 minutes
pitching temp 60º F
Yeast White Labs WLP099 Super High Gravity



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