The reason is simple: the No. 1 invert sugar you would expect, rather than the No. 3 weirdly used in BB. It’s still a massive 40% of the grist. They certainly loved their sugar down in Somerset.
At a bit over 1060º, it’s a similar gravity to the best London Pale Ales. I suppose the Victorian equivalent of Best Bitter. Not that it would have been called that in the 1880s. Was it brewed as a Stock Ale? Possibly. It is a good bit more heavily hopped: 6.5 lbs per quarter (336 lbs) of malt compared to 5 lbs in BB.
Unlike their other beers, a single type of hops was used, Worcester from the 1887 crop. Goldings is just a guess. Which the dry-hopping, for once, isn’t. Hancock’s logs are some of the few which bothered to record it. At least the quantity.
| 1888 Hancock BA | ||
| pale malt | 6.50 lb | 60.47% |
| No. 1 invert sugar | 4.25 lb | 39.53% |
| Goldings 90 mins | 1.75 oz | |
| Goldings 60 mins | 1.75 oz | |
| Goldings 30 mins | 1.75 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1061 | |
| FG | 1016 | |
| ABV | 5.95 | |
| Apparent attenuation | 73.77% | |
| IBU | 63 | |
| SRM | 9 | |
| Mash at | 155º F | |
| Sparge at | 190º F | |
| Boil time | 90 minutes | |
| pitching temp | 58º F | |
| Yeast | White Labs WLP099 Super High Gravity | |
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