Wednesday, 9 June 2021

Let's Brew - 1939 Heineken Licht Lagerbier

Yet another Heineken recipe from the eve of WW II. This time a nice, watery Pale Lager.

The other regular Pale Lager at Heineken was Licht Lagerbier. A 3.5% ABV beer which was a sort of session Pils. If you want to go all style Nazi.

Its grist was identical to the full-strength Pils: 80% pilsner malt and 20% rice. The form of the latter not being specified in the records. Not really much more to discuss there. It’s a very simple grist which much have produced a pretty light and easy-drinking beer. Something like a Lager AK, I suppose.

Not really having much of an idea what the hops were, I’ve plumped for Hallertau. The description in the brewing record, “Kra. R” doesn’t say much to me. What I do know for certain is that they were from the 1938 harvest.

1939 Heineken Licht Lagerbier
pilsner malt 6.50 lb 78.79%
flaked rice 1.75 lb 21.21%
Hallertau 90 mins 0.25 oz
Hallertau 60 mins 0.33 oz
Hallertau 30 mins 0.67 oz
OG 1036
FG 1009
ABV 3.57
Apparent attenuation 75.00%
IBU 16
SRM 2.5
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



Phil said...

I think style Nazis were the least of Heineken's worries in 1939...

Anonymous said...

Did they do any kind of partigyle magic for their lower gravity beers, or did they go through the full mashing process described here even for a light one like this?

Ron Pattinson said...


everything was brewed single-gyle.