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 | |
| OG | 1048 | |
| FG | 1011 | |
| ABV | 4.89 | |
| Apparent attenuation | 77.08% | |
| IBU | 20 | |
| SRM | 4 | |
| 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 |
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