SIDNEY EVERSHED Ltd : I P A 1891

 How Do All ,

Here`s a nice historic Burton beer for you all to try out , following from the Gyle Type & Gravities table   I published earlier this week , It`s the top class Pale Ale of Evershed`s , written as OO in the brewing records which once decrypted , equates to I P A .

I Hope that you all enjoy the recipe , It`s from the Brewing Notebook of W J Younger ;  when he was undertaking his Brewing Pupilage at Evershed`s in the early 1890`s ; The notebook forms part of the Scottish Brewing Archive collection , From the records of Wm Younger & Co that`re deposited with the helpfull folks at Glasgow University Archives Special Collections Department on Thurso St ; Item Catalogue Number : WY 6 / 1 / 1 /  41 

This recipe C Edd Mather 2022 

               ANY AND ALL COMMERCIAL PRODUCTION RIGHTS RESERVED TO 

                    Marston , Thompson & Evershed Plc and their successors in title 

Sidney Evershed Ltd

Bank Brewery

Bank Square

Burton on Trent 

Staffordshire 

Label photo kindly supplied by Keith Osborne 

                                I  P  A

                                      Wednesday 9 Th December 1891    

                                                      Gyle No : 112 

          Original Gravity : 1.064  Bottling Gravity : 1.014.75  Final Gravity : 1.012

                                        I B U : 60           A B V : 5 . 75 % 

    RECIPE FOR 35 WORT LITRES TO COPPER @ 1.050 ; 75 % Mash Efficiency 

MALTS 

Simpson`s : 

Best Pale Ale @ 4.5 ebc = 2 . 810 Kg

Crafty Maltsters : 

Annat                             =  2 . 070 Kg

Crisp Malt 

Chevalier Pale Ale         =  2 . 820 Kg             

MASHING

Liquor : Heavily Burtonise ALL BREWING LIQUOR , and Pre Warm the Mash Tun to 90c

- 10 Minutes before Goods In as below ;

               1  St Mash Heat : 66 c 0 - + 120 Mins = 17 . 635 L

              2 Nd Mash Heat : 68 c At + 120 - + 160 Minutes = 17 . 280 L

At + 160 Minutes ( Taps ) Slowly open the Mash Tun valve and return any Cloudy / 

Turbid runnings OVER THE MASH UNTIL CONSISTENTLY CLEAR & BRIGHT ,

Then Cast the Wort to the Copper .

SPARGING  & COLLECTION :

 At Clear Wort to the copper + 10 - 15 Minutes @ 72 c = 29 . 100 L 

At A GRAVITY OF 1.005 STOP TAPS AND COLLECT WORTS in Copper ;

ADD Liquor to 1.049.75 then CONDENSE TO  1.050 ON 35.000 WORT LITRES in copper

COPPER 

A 2 Hour Boil ON HOPS , 1 St Charge @ Let Off - 120 Minutes , 

Then at Let Off - 70 , add the second Hop Charge and at Let Off - 25 Minutes ,

ADD the third Hop Charge then at Let Off - 12 Minutes , ADD Copper Finings .

AT LET OF , 120 MInutes , STAND the Copper 1/2 Hour before COOLING A S A P .

HOPS 

1 St Hop Charge : 35.000 Wort Litres @ 1.050 

                             Goldings @ 5     % a/a = 26 g

                             Cluster    @ 4.5  % a/a = 20 g

2 Nd Hop Charge : 31 . 500 Wort Litres @ 1.055

                            Tetnanger @ 5.5 % a/a = 6 g

                            Golding    @ 5   % a/a = 30 g

3 Rd Hop Charge : 28 . 060 Wort Litres @ 1.061 

              Hallertau Tradition @ 3 % a/a = 26 g

                              Goldings @ 6 % a/a = 27 g

26 . 720 Wort Litres to F V @ 1.064 

YEAST : Pitch with a Burton on Trent type strain : 85 g LIVE BARM @ 14 c

                              ATTENUATION 

DAY     Hour    Heat    Gravity                           REMARKS

    1           P           14         1.064

    2          M           16         1.062

                E            17         1.058

    3          M           18         1.052      Rouse 

                E            19         1.046            

    4          M           19         1.040

                E            20         1.035.5

    5          M           19         1.030

                E            16         1.026

    6          M           14         1.023.5

                E            12         1.022.5

    7          M           10         1.022

                E            10         1.022      SEND TO CONDITIONING VESSEL .

Mature at 10 - 12 c UNTIL at 1.016 , Then STILLAGE at 12 c for 1 WEEK 

At Stillage + 1 week ; VENT then allow to 15 c then allow 2 days venting before ;

BOTTLING IN A CLEAR & BRIGHT STATE , Stand 1 week @ 14 c .

CELLAR : 3 Months at 10 c before STANDING @ 12 c 1 WEEK before Q . C 

Cheers All and Happy Brewing ,

Edd