Wednesday, 26 May 2021

Let's Brew Wednesday - 1939 Heineken Pils

I just couldn't resist. I've cracked and am adding a few Heineken recipes to "Blitzkrieg!". This is recipe number 532.

After WW I, Pils became firmly established as Heineken’s favourite beer, accounting for around two-thirds of its output.

While originally Heineken had brewed all-malt, they seem to have got used to using adjuncts during WW I, when they had little option due to material shortages. Between the wars rice was their preferred adjunct.

Other than that, there’s nothing really to the recipe, just a lot of pilsner malt. Though there were five types of that. Including one made from Kenyan barley.

I’m not really sure what the hops ere, other than that there were three types, two from the 1938 harvest and one from 1939. Two are described as “A” and one as “R”.

Note that the ABV is below the 5% printed on the label.

1939 Heineken Pils
pilsner malt 8.75 lb 79.55%
flaked rice 2.25 lb 20.45%
Strisselspalt 90 mins 0.25 oz
Strisselspalt 60 mins 0.50 oz
Hallertau 30 mins 0.75 oz
OG 1048
FG 1012
ABV 4.76
Apparent attenuation 75.00%
IBU 16
Mash double decoction  
Boil time 90 minutes
pitching temp 48º F
Yeast WLP830 German Lager

This is the mashing scheme:

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




1 comment:

StuartP said...

Always heart-warming to see a sound decoction mash :-)