When I lived in that scenic city in the mid-1980s, it was still brewing. But not for much longer, with brewing being transferred to a sister-plant in Breda.
Judging by the number of entries in the brewing book, Licht Gerste must have been one of Oranjeboom’s favourite beers, almost as popular than Pils. I’d love to know when they stopped brewing it. Probably around WW II.
Though it was originally a top-fermenting beer I’m sure that by this point it was being bottom fermented.
The small amount of caramel malt is just enough to colour it distinctively darker than Pils. It would have been towards the dark end of the Bitter spectrum in colour.
Other than that, it’s a very uncomplicated recipe. Producing what must have been a pretty light and inoffensive beer. I’ve adjusted the finishing gravity down from 1010. Though I doubt this particular beer was lagered.
| 1933 Oranjeboom Licht Gerste | ||
| lager malt | 7.25 lb | 93.55% |
| caramel malt | 0.50 lb | 6.45% |
| Hallertau 90 mins | 0.50 oz | |
| Spalt 30 mins | 0.50 oz | |
| OG | 1034 | |
| FG | 1008 | |
| ABV | 3.44 | |
| Apparent attenuation | 76.47% | |
| IBU | 13 | |
| SRM | 8 | |
| Mash double decoction | ||
| Boil time | 90 minutes | |
| pitching temp | 48º F | |
| Yeast | WLP830 German Lager | |
This, and many other historic recipes, appears in my book Let's Brew!
Of which there's also a Kindle.
https://www.amazon.com/dp/B08348M2D7
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2 comments:
Hello! Just picked up your book. As I go through it, I cannot seem to find the water volume of the recipes. I would guess it is for a fermentation volume of 5 gallons (UK that is). Can you confirm? Thanks
Daniel Boisvert ,
yes, 5 UK gallons.
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