There’s not much to the grist. Well, at least I don’t think it is. There are four different types of malt, most of which I assume are pilsner malt. Though I’m not totally sure. Two are described as “Tcheco”, which must be an abbreviation of “Tchecoslovakia”, which is Dutch for Czechoslovakia.
Another is described, rather enigmatically “B.”. My first thought was broeimout. But that would make the colour too dark. After fiddling around in BeerSmith a bit, I found pale Munich malt gave the right colour. Perhaps it stands for “Bavaria”.
The hops were all Roudnice from the 1956 harvest. Roudnice being a town between Prague and Usti nad Labem. I’ve assumed that they’re something like Saaz. I’ve increased the quantity by a third as the alpha acid content is listed as 5% in the brewing record.
300 gms. of gypsum were added to the brewing water.
Lagering lasted 60 days.
|1957 Heineken Dortmunder Union|
|pilsner malt||10.50 lb||80.77%|
|Munich malt 10 L||2.50 lb||19.23%|
|Saaz 120 mins||0.67 oz|
|Saaz 60 mins||0.67 oz|
|Saaz 30 mins||1.00 oz|
|Mash single decoction|
|Boil time||120 minutes|
|pitching temp||44º F|
|Yeast||WLP830 German Lager|
|Dortmunder Union 26th Sep 1957|
|Mash in at 52º C (126º F)||10|
|Draw off decoction and raise to 72º C (162º F)||5|
|Rest whole mash at 72º C (162º F)||15|
|Raise decoction to 100º C (212º F)||15|
|Mash at 72º C (162º F) and mash out||5|
|Sparge at 65º C (149º F) and rest||30|
|Draw off main wort||90|
|Draw off second wort||85|
|Heineken Brouwjournal van de proefziederij, held at the Amsterdamse Stadtsarchief, document number 834-1786, page 50.|