Other than a touch of caramel, this is an all-malt beer, rice having been dropped from the recipe. I assume because of supply problems. Malt seems to have been reasonably available in the early war years. After the disaster in WW I, when imports of barley weren’t available, the Dutch started growing loads more during the interwar period.
The hops are a bit of a riddle again. One is, I think, described as “Sa” in the brewing record. Which I’m guessing is short for Saaz. The other is “Backa” which is what Vojvodina (in the North of Serbia) was called in German. Evidently, they have their own hop variety there. To be honest, there are so few hops you probably couldn’t tell what type they were anyway. Both were from the 1939 crop, if you’re interested in that sort of thing.
| 1940 Heineken Donker Lagerbier | ||
| pilsner malt | 5.75 lb | 89.15% |
| caramel malt 60 L | 0.25 lb | 3.88% |
| caraamber | 0.33 lb | 5.12% |
| carafa III | 0.05 lb | 0.78% |
| caramel 1000 SRM | 0.07 lb | 1.09% |
| 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 | 14 | |
| SRM | 11 | |
| 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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2 comments:
http://www.hopslist.com/hops/aroma-hops/backa/:
"Dating back to 1956, Backa is an old, rare variety of aroma hop with an unknown land race pedigree. It has the potential for high yield in its native Backa region of Serbia (formerly Yugoslavia) but doesn’t seem to do all that well elsewhere. It’s highly aromatic and is said to have similar qualities to many European “Noble Hops”. The USDA lists two strains of Backa (56002) and (21080), but there seems to be some disagreement as to whether or not they are identical."
Although the 1956 date is wrong clearly.
FYI - yeast from very old McEwens Stout: https://onlinelibrary.wiley.com/doi/full/10.1002/jib.641
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