SIDNEY EVERSHED & CO : PALE ALES 1891 - 1892

 How Do All ,

Today`s Info Post is a short one about the Pale Ales of Sidney Evershed & Co ;

With the information drawn from the Pupil Brewer`s notebook of William J Younger ,

Part of the Wm Younger Archives , themselves  part of the internationally important 

Scottish Brewing Archive ; Cared for by the good folks in Glasgow 

At The University of Glasgow Special Collections & Archives .

The notebook , An ideally sized pocket notebook is crammed with brewings carried out at 

Evershed`s Bank Square brewery whilst Wm J Younger was a pupil there in the 1890`s ; 

 One noticeable difference in the beers of Evershed`s and those of John Marston & Sons in, 

The early 1890`s is the absence of both Brewing Sugars and Adjunct Cereals in those produced at 

Evershed`s brewery which was to close about fourteen years afterwards ,

Not long after their subsumation into the larger corporate folds of their Burton neighbours , 

Marston , Thompson & Co Ltd in 1905 .

This table , analysis & commentary C Edd Mather 2026 

Sidney Evershed & Co 

Bank Brewery

Bank Square

Burton On Trent 

Staffordshire 

Photo of Sidney Evershed from his Wikipedia Entry

 

                                              PALE   ALES 

                                              1891  -  1892 

Gyle No	DATE	QUALITY	ORIGINAL	I B U	A B V
96	25 / 11 / 1891	O4	1.052.75	60	5.6  %
254	25 / 04 / 1892	O4	1.054.5	66	5.8  %
76	9 / 11 / 1891	O	1.059.75	76	6.5  %
104	2 / 12 / 1891	O	1.059.5	62	6.5  %
148	18 / 01 / 1892	O	1.059	72	6.4  %
314	25 / 07 / 1892	O	1.060.25	66	6.6  %
88	18 / 11 / 1891	O O	1.062	78	6.6  %
112	7 / 12 / 1891	O O	1.064	70	6.8  %
140	18 / 01 / 1892	O O	1.064	66	6.8  %
176	15 / 02 / 1892	O O	1.064.25	72	6.9  %

Cheers All 🍻,

Edd 

MORGAN BROTHERS , NORWICH : " RAIL K STOCK " 1879

 How Do All ,

In today`s beery information hit , It`s the turn of An` Oddball ` brew which was brewed  ,

At The Old Brewery on King St , Norwich by the Morgan Brothers .

The " Rail K Stock " Ale is , slightly odd , In that it only occurs once in the entire book ! .

As with other posts about the beers of Morgan`s , the information on which the analysis is based 

 Is drawn from the contents of The Brewing Book of Henry Edmund Field 1878 - 1881 ;

 Cared for as part of the larger Whitbread Archives by the friendly and helpfull team at 

 The London Archives , Northampton Rd , Clerkenwell  , Cat Ref : LMA 4453 / D / 02 / 022

If any readers are able to assist my research by allowing in person , 

Or remote access to brewing records in private collections , please get in touch .

This recipie C Edd Mather 2025

                      This recipie for 38.000 WORT LITRES Ex Mash @ 1.058 TO COPPER 

                                                     85  %  Mash Efficiency Assumed 

                          49.810 Wort Litres IN Copper @ 1.044.25 = Maximum Wort Volume 

                                      38.000 BEER LITRES to Conditioning Vessel @ 1.021                                  

                                                           

Morgan Brothers

The Old Brewery

King St

Norwich

Norfolk  

Photo Of Margan`s Delivery Yard ;
From the Brewery History Society Webpage of Morgan`s 

                                                    "  RAIL  K  STOCK " 

                                              Monday  17 Th March 1879 

                                                            Gyle No : 63

               Original Gravity : 1.072.25  Racking Gravity : 1.015.25  Final Gravity : 1.012 

                                                    60  IBU              A B V : 8.0  %

                                                                      MALTS 

Warminster Malt :                             62  %  Plumage Archer    =  5.315 Kg

Crisp Malt :                                       32  %  Hana Vienna         =  2.715 Kg

Simpson`s Malt :                                 6  %  Imperial Malt        = .0555 Kg

                                                                    MASHING

                                                        Use a Pale Ale / Hard Liquor ; 

                                    Thoroughly Pre Warm the mash tun with Liquor @ 95 c 

                 - 10 Minutes BEFORE mashing in ; LIQUOR 1.5 " ABOVE the Plates / Filter Bed 

                                  1  St Mash Heat : 64 c @ 0 - + 30 Minutes = 18.520 Litres 

                                2 Nd Mash Heat : 67 c @ + 30 - + 90 Minutes = 9.270 Litres 

                                  3 Rd Mash Heat : 68 c @ + 90 - + 150 Minutes = 6.0 Litres 

                                           At 150 Minutes , Slowly open the mash tun valve ;

                                 Return over the mash ANY Cloudy / Turbid 1 St Runnings 

                                    UNTIL the Wort is Consistently Clear & Bright 5 Mins ,

                     THEN SEND TO THE COPPER & BEGIN MASH WORT COLLECTION 

                                        SPARGING  &  MASH WORT COLLECTION 

                                         Sparge @ Clear Wort TO Copper + 8 Minutes 

                                       38.80 Litres LIQUOR Allowance @ 74 - 71 - 65 c 

                                      STOP TAPS & COLLECT MASH WORT @ 1.006 

              Add LIQUOR to the Copper @ Collection = 1.058 IN COPPER ON 38.0 Wort Litres 

                                                             WORT   COLLECTION 

                              After Collecting 38.000 Wort Litres IN Copper EX Mash @ 1.058.0 ;

                                ADD 11.810 Litres of LIQUOR = 49.810 Wort Litres IN COPPER ,

                                                       ADD SUGARS & CONDENSE ,

                                        TO 1.058 ON 49.185 Wort Litres @ Let Off - 135 Mins .

                                                                       SUGARS

                                                        1.010.25  No 1 Invert = + 1.60 Kg   

                                            1.002.75 PALE Inverted Candy Cane =  + 0.430 Kg

                                                               COPPER   &   HOPS 

                                                          A 2 1/4 Hour Boil ON Hops ,

                                               1 St Hop Charge @ Let Off - 135 Minutes 

                                                         49.185 Wort Litres @ 1.058 

                                                  9 IBU Hallertau Tradition = + 47 g

                                           

                                                2 Nd Hop Charge @ Let Off - 90 Minutes 

                                                          45.790 Wort Litres @ 1.062

                                                    5  IBU  Goldings @ 6.0 % a/a = + 16 g

                                              6 IBU French Fuggles @ 4.2 % a/a = + 26 g

                                                 3 Rd Hop Charge @ Let Off - 60 Minutes 

                                                           43.205 Wort Litres @ 1.065.5 

                                             28  IBU East Kent Goldings @ 6.5 % a/a = + 73 g  

                                                4 Th Hop Charge @ Let Off - 20 Minutes 

                                            12  IBU Hallertau Tradition @ 3.5 % a/a = + 58 g

                                          At Let Off - 12 Minutes , ADD the Copper Finings 

                                                        AT LET OFF , STAND 1/4 Hour ;

                                              Then Recirculate Wort IN Copper 15 - 20 Mins 

                                       STAND 3/4 Hour then COOL A S A P to Pitching Heat .

                          1.072.25 ON  38.965 Wort Litres ( Estimated Yield ) @ Let Off +  60 Minutes 

                                                                          YEAST 

                                             Pitch with 200 ml of a LIVE YEAST @ 15 c 

                                                          ATTENUATION 

DAY	Hour	Heat	GRAVITY
1	P	15	1.072.25 *
2	E  4	16.5	1.065
	6	17.5	1.062
	11	18.5	1.057
3	M  8	20	1.051
	E   1	19.5	1.045
	11	19.5	1.039
4	M   8	20	1.032 **
	N	18.5	1.028.25
	E  11	19	1.026
5	M   8	16	1.024
	E   11	14.5	1.022.25
6	M   8	13.5	1.021.75
	E   11	13.5	1.021.5
7	E   11	13	1.021.25
8	E   11	13	1.021
9	M  /  N	13	1.021 ***

                   

*          =  CLEAR to 2 Nd F V = 38.30 Wort Litres IN F V No 2 

**        =  SKIM

***     =  Rack TO MATURATION VESSEL / C . V @ 1.021 ON 38.00 Wort Litres ( Approx ) 

STAND : 1 Month @ 12 c 

CELLAR : 2 Months @ 10 - 12 c then , AT 1.015.25° ; 

  

    RACK TO DRAUGHT VESSEL @ 1.015.25° ON 29.700 TOTAL BEER LITRES ( Approx Yd ) 

                            STAND Draught Vessel @ 13 - 11 c FOR 2 WEEKS

STAND : 1 WEEK @ 13 c 

CELLAR : 6 - 8 Months @ 8 - 10 c then @ 10 - 12 c ONE WEEK + Finings & Roll Well .

STILLAGE : 1 Week @ 10 c then FULLY VENT and allow 6 - 12 Hours - Q . C  

Cheers All and Happy Brewing 🍻 ,

Edd