Neither has the recipe remained unchanged. Out go the No. 1 and No. 2 invert sugar and in come glucose and malt extract. The base malt this time was two thirds Californian and one third English. Which is completely different from 1897.
Just one type of English hop was used. I’ve guessed Goldings. Annoyingly, Hancock had given up recording the age of the hops in the brewing book. So, I’ve assumed they were all pretty fresh. The dry hopping is very heavy: 45 lbs compared to 63 lbs copper hops.
| 1914 Hancock XXB | ||
| pale malt | 6.00 lb | 76.19% |
| glucose | 1.75 lb | 22.22% |
| malt extract | 0.125 lb | 1.59% |
| Goldings 90 mins | 1.00 oz | |
| Goldings 30 mins | 1.00 oz | |
| Goldings dry hops | 1.50 oz | |
| OG | 1040 | |
| FG | 1010 | |
| ABV | 3.97 | |
| Apparent attenuation | 75.00% | |
| IBU | 27 | |
| SRM | 3.5 | |
| Mash at | 151º F | |
| Sparge at | 175º F | |
| Boil time | 90 minutes | |
| pitching temp | 60º F | |
| Yeast | White Labs WLP099 Super High Gravity | |
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