I’m becoming more convinced that XXX was marketed as a Strong Ale. Mostly because of its gravity compared to X.
Though, ironically, this version was parti-gyled with X. In the earlier years, everything was brewed single-gyle. Which remained the case with their other beers. Though there had been a reduction in the number of different beers brewed.
The gravity is 10º lower than in 1897. Which isn’t a huge surprise. A tax increase to help pay for the Boer had seen many brewers reduce the strength of their beers.
There have also been changes to the recipe, which was all malt in 1897. For more details about the recipe, see the X I posted earlier.
| 1914 Hancock XXX | ||
| pale malt | 10.50 lb | 83.67% |
| glucose | 1.75 lb | 13.94% |
| malt extract | 0.25 lb | 1.99% |
| caramel 1000 SRM | 0.05 lb | 0.40% |
| Cluster 90 mins | 1.00 oz | |
| Strisselspalt 60 mins | 0.75 oz | |
| Fuggles 30 mins | 0.75 oz | |
| OG | 1061 | |
| FG | 1015 | |
| ABV | 6.09 | |
| Apparent attenuation | 75.41% | |
| IBU | 33 | |
| SRM | 8.5 | |
| 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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