Not sure what the point was in that. I could understand if they had diluted it post fermentation. That’s what some UK brewers did around the end of WW I for reasons of yeast health. Too low a gravity wort not giving yeast enough food to develop properly.
Like the Pils, the grist is extremely simple, consisting solely of pilsner malt. Though there were three different types of it.
Two types of hops were employed, Sa and Bacha, both from the 1939 harvest. I’m pretty sure the former were Saaz and the latter I think were from Yugoslavia.
| 1940 Heineken Licht Lagerbier | ||
| pilsner malt | 6.50 lb | 100.00% |
| Hallertau 90 mins | 0.25 oz | |
| Hallertau 60 mins | 0.33 oz | |
| Saaz 30 mins | 0.50 oz | |
| OG | 1029 | |
| FG | 1007 | |
| ABV | 2.91 | |
| Apparent attenuation | 75.86% | |
| IBU | 13.5 | |
| SRM | 2.5 | |
| 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 |
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Not sure it was a consideration, but one advantage of adding water pre-fermentation is that the yeast would quickly consume any oxygen that was introduced, which may help prevent staling of the beer.
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