Let's Brew Wednesday - 1941 Heineken Licht Lagerbier

The most obvious difference with the 1940 version is a reduction of the gravity by 8º. Leaving it barely 2% ABV.

The other big change is the introduction sugar into the grist. Something which happened to all Heineken’s beers. It’s odd that there was enough sugar knocking around at this point in the war for it to be used in brewing. Especially as Heineken hadn’t used it before the war. In the UK the opposite was true, with the quantity being reduced during the war and diverted for use in food.

The hopping rate has been maintained at the same level, but, as the gravity has been reduced the bitterness level has increased. The calculated IBUs going from 12.5 to 15.5. Still not exactly tongue-scorching. The hops themselves were of a single type from the 1940 harvest, described as “SuK” in the brewing record. No idea what might be, other than that the “S” might indicate “Saaz”.

1941 Heineken Licht Lagerbier
pilsner malt	3.50 lb	82.35%
sugar	0.75 lb	17.65%
Hallertau 90 mins	0.25 oz
Hallertau 60 mins	0.33 oz
Hallertau 30 mins	0.50 oz
OG	1021
FG	1005.5
ABV	2.05
Apparent attenuation	73.81%
IBU	15.5
SRM	2
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