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|
|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|