The other vaguely-intoxicating Heineken beer of this period is Beiersch. Though, like Pils, it’s had 10º lopped off its OG.
Similar changes to the grist to in Donker Lagerbier have been made. Namely a doubling of the quantity of caramel malt and a big increase in the amount of carafa. And just about 20% of the base malt has been replaced by sugar. Despite more dark malt being employed the colour has become quite a bit paler.
Quite a sizeable reduction in the hopping rate has, despite the fall in gravity reduced the (calculated) bitterness level from 15 IBU to 12 IBU. The hops were a single type of Hallertau from the 1940 crop.
|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|
|1941 (late) Heineken Beiersch|
|pilsner malt||4.25 lb||71.67%|
|caramel malt 60 L||0.25 lb||4.22%|
|carafa III||0.18 lb||3.04%|
|Hallertau 90 mins||0.125 oz|
|Hallertau 60 mins||0.33 oz|
|Hallertau 30 mins||0.50 oz|
|Mash double decoction|
|Boil time||90 minutes|
|pitching temp||48º F|
|Yeast||WLP830 German Lager|
This recipe is one of 553 in my recently-released BlitzKrieg!, the definitive book on brewing during WW II.
The second volume contains the recipes. But not just that. There are also overviews of some of the breweries covered, showing their beers at the start and the end of the conflict.