Because, while it does have details of the ingredients and the fermentation, there’s nothing about mashing or boiling. Which is a bit of a bummer. So those bits are just guesses.
Apart from the shit attenuation, this isn’t a million miles away from a modern Dutch Bok. Reddish in colour, malty and without a huge amount of bitterness. It is a lovely beer. I know because I’ve drunk it. Coronado in San Diego brewed the recipe a couple of years ago. Dangerously drinkable would be my description.
There’s still a Heineken Bok, though 20 years or so ago they changed it to a Tarwe (wheat) Bok. I’ve heard rumours that the current Amstel Bok recipe is closer to the original Heineken one. I can believe that. Or rather, would like to. Amstel Bok is my favourite Heineken beer by a long way. And stupidly cheap. I get stuck into it every Autumn.
This was a beer brewed in Heineken’s Rotterdam brewery, located on the not very might river Rotter. It wasn’t far from where I used to live in Rotterdam. I used to walk past the one remaining bit – offices I think – on my way back from town.
|1911 Heineken Bok|
|pilsner malt 2 row||12.50 lb||80.33%|
|Munich malt 20L||2.75 lb||17.67%|
|Carafa III||0.31 lb||1.99%|
|Saaz 60 min||1.50 oz|
|Mash double decoction|
|Boil time||90 minutes|
|pitching temp||48º F|
|Yeast||WLP830 German Lager|