As with XXB, the malt was all from foreign barley. Again, Chilean and Ouchak. Which does strike me as strange. But there must have been some reason as it’s the same for all Hancock’s Pale Ales.
This time the sugar is what you would expect: No. 1 invert. And slightly more of it than in XXB, being 18% compared to 15%. Unsurprisingly, the resulting colour us paler, despite the gravity being higher.
This time there are two types of hops. Though both are East Kent from the 1896 season. And there a quite a few more of them than in XXB: 9.33 lbs per quarter (336 lbs) of malt compared to 6.3 lbs. Rather surprisingly, BA wasn't dry hopped.
| 1897 Hancock BA | ||
| pale malt | 8.75 lb | 81.40% |
| No. 1 invert sugar | 2.00 lb | 18.60% |
| Goldings 120 mins | 2.25 oz | |
| Goldings 30 mins | 2.25 oz | |
| OG | 1053 | |
| FG | 1012 | |
| ABV | 5.42 | |
| Apparent attenuation | 77.36% | |
| IBU | 57 | |
| SRM | 7 | |
| Mash at | 155º F | |
| Sparge at | 175º F | |
| Boil time | 120 minutes | |
| pitching temp | 58º F | |
| Yeast | White Labs WLP099 Super High Gravity | |
Hi Ron,
ReplyDeleteI notice you've been recommending WLP099 for several brews lately. I'd be interesting in using it. Only time I ever had it was in a thomas hardy's.
When I search online for details on this yeast the results inevitably come back about its ability to reach high levels of alcohol etc.
Do you have any thoughts on its taste or aroma?