1035º is pretty feeble compared to London X Ales of the time, which were still over 1050º. I’ve based the FG on the 1897 version, where for once the brewing log actually recorded it. The degree of attenuation is pretty high, though that does reflect the few FGs that appear in the logs.
The base malt was split 50-50 between English and Indian. Unfortunately, this particular log doesn’t list the costs so I can’t compare the price of the two malts. I’d expect the Indian to be cheaper. The small quantity of malt extract I assume was for extra diastatic power, as it came in the form of EDME.
New to the party are the three sugars. Interesting that they’ve moved away from invert sugar to simple glucose. Though, as we’ll see, some of their other beers did still include numbered inverts.
The hops were a combination of Oregon, Poperinge and English, sadly with no mention of the harvest year.
| 1914 Hancock X | ||
| pale malt | 6.25 lb | 84.40% |
| glucose | 1.00 lb | 13.50% |
| malt extract | 0.125 lb | 1.69% |
| caramel 1000 SRM | 0.03 lb | 0.41% |
| Cluster 90 mins | 0.50 oz | |
| Strisselspalt 60 mins | 0.50 oz | |
| Fuggles 30 mins | 0.50 oz | |
| OG | 1035 | |
| FG | 1004 | |
| ABV | 4.10 | |
| Apparent attenuation | 88.57% | |
| IBU | 23 | |
| SRM | 6 | |
| Mash at | 152º F | |
| Sparge at | 170º F | |
| Boil time | 90 minutes | |
| pitching temp | 60º F | |
| Yeast | White Labs WLP099 Super High Gravity | |
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