Surprisingly, the gravity has increased by a couple of points. But the really large changes come with the recipe. Out is brown malt and in is crystal malt. Also, the proportion of black malt has trebled. Which is more than enough to compensate for the other big change. At least in terms of the colour.
That other big change? The elimination of sugar. This version being all malt. The base malt, by the way, was 50% English and 50% Chilean. I’m surprised at how small the price difference was between the two: 35s per quarter for the former. 33s 6d for the latter.
As seems to have been the case with all their beers in this period, only English hops were employed. Half Worcester from the 1895 season, half East Kent from 1896.
| 1897 Hancock Stout | ||
| pale malt | 12.50 lb | 80.65% |
| crystal malt 60 L | 1.50 lb | 9.68% |
| black malt | 1.50 lb | 9.68% |
| Fuggles 150 mins | 2.50 oz | |
| Goldings 30 mins | 2.50 oz | |
| OG | 1065.5 | |
| FG | 1017 | |
| ABV | 6.42 | |
| Apparent attenuation | 74.05% | |
| IBU | 39 | |
| SRM | 41 | |
| Mash at | 152º F | |
| Sparge at | 175º F | |
| Boil time | 150 minutes | |
| pitching temp | 59º F | |
| Yeast | White Labs WLP099 Super High Gravity | |
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