Because, while it does have details of the ingredients and the fermentation, there’s nothing about mashing or boiling. Which is a bit of a bummer. So those bits are just guesses.
Apart from the shit attenuation, this isn’t a million miles away from a modern Dutch Bok. Reddish in colour, malty and without a huge amount of bitterness. It is a lovely beer. I know because I’ve drunk it. Coronado in San Diego brewed the recipe a couple of years ago. Dangerously drinkable would be my description.
There’s still a Heineken Bok, though 20 years or so ago they changed it to a Tarwe (wheat) Bok. I’ve heard rumours that the current Amstel Bok recipe is closer to the original Heineken one. I can believe that. Or rather, would like to. Amstel Bok is my favourite Heineken beer by a long way. And stupidly cheap. I get stuck into it every Autumn.
This was a beer brewed in Heineken’s Rotterdam brewery, located on the not very might river Rotter. It wasn’t far from where I used to live in Rotterdam. I used to walk past the one remaining bit – offices I think – on my way back from town.
| 1911 Heineken Bok | ||
| pilsner malt 2 row | 12.50 lb | 80.33% |
| Munich malt 20L | 2.75 lb | 17.67% |
| Carafa III | 0.31 lb | 1.99% |
| Saaz 60 min | 1.50 oz | |
| OG | 1067.5 | |
| FG | 1029.5 | |
| ABV | 5.03 | |
| Apparent attenuation | 56.30% | |
| IBU | 16 | |
| SRM | 17 | |
| Mash double decoction | ||
| Boil time | 90 minutes | |
| pitching temp | 48ยบ F | |
| Yeast | WLP830 German Lager | |
Did the version brewed by Coronado end at 1.029? I'd have a difficult time stopping there, even with a super high mash temp on the second decoction. The only way would be to crash when desired gravity was reached...
ReplyDeletePretty amazing that a lager with a simple grain bill like that, would only get 56% attenuation. Did they rack and filter it too soon?
ReplyDeleteI think I will brew it with the WY2308 Munich and WY2206 Bavarian yeast cakes that I will have available once my latest pilsner finishes.
Brando V,
ReplyDeletepretty sure the Coronado version finished lower, but I haven't seen the stats so I can't be certain.
A Brew Rat,
ReplyDeletethe attenuation of the finished beer was almost certainly higher as the FG is at the end of primary, before any lagering.