Still, it was a large enough trade not to be sniffed at. In 1939 Heineken’s Rotterdam brewery produced 43,004 hl, or 14.38% of its total output.
Its not hugely different from the standard Pils. The OG and ABV are the same. The grist is only marginally different, with a tiny amount of kleurmout. Which leaves the finished beer ever so slightly darker.
The biggest difference is in the hopping. The rate is a little higher and more hops were added early in the boil. Leaving the calculated IBUs four points higher at 20. Were “Ro” from the 1938 season and “Belg.” – I assume Belgian – with no harvest year specified.
|1939 Heineken Export Pils|
|pilsner malt||8.75 lb||79.55%|
|flaked rice||2.25 lb||20.45%|
|Strisselspalt 90 mins||0.50 oz|
|Strisselspalt 60 mins||0.67 oz|
|Hallertau 30 mins||0.75 oz|
|Mash double decoction|
|Boil time||90 minutes|
|pitching temp||48º F|
|Yeast||WLP830 German Lager|
|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|