The other regular Pale Lager at Heineken was Licht Lagerbier. A 3.5% ABV beer which was a sort of session Pils. If you want to go all style Nazi.
Its grist was identical to the full-strength Pils: 80% pilsner malt and 20% rice. The form of the latter not being specified in the records. Not really much more to discuss there. It’s a very simple grist which much have produced a pretty light and easy-drinking beer. Something like a Lager AK, I suppose.
Not really having much of an idea what the hops were, I’ve plumped for Hallertau. The description in the brewing record, “Kra. R” doesn’t say much to me. What I do know for certain is that they were from the 1938 harvest.
|1939 Heineken Licht Lagerbier|
|pilsner malt||6.50 lb||78.79%|
|flaked rice||1.75 lb||21.21%|
|Hallertau 90 mins||0.25 oz|
|Hallertau 60 mins||0.33 oz|
|Hallertau 30 mins||0.67 oz|
|Mash double decoction|
|Boil time||90 minutes|
|pitching temp||48º F|
|Yeast||WLP830 German Lager|
|Mash in at 35º C (95º F)||5 minutes|
|Warm whole mash to 52º C (126º F)||20 minutes|
|Rest whole mash at 52º C (126º F) (protein rest)||15 minutes|
|Draw off first mash and without a rest bring to the boil||30 minutes|
|Boil first mash||10 minutes|
|The rest of the mash remains at 52º C (126º F)||40 minutes|
|Mash at 70º C (158º F)||25 minutes|
|Rest whole mash at 70º C (158º F) (saccharification rest)||30 minutes|
|Draw off second mash and without a rest bring to the boil||15 minutes|
|Boil second mash||10 minutes|
|Mash at 76º C (169º F) and mash out||20 minutes|