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 |
I think style Nazis were the least of Heineken's worries in 1939...
ReplyDeleteDid 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?
ReplyDeleteAnonymous,
ReplyDeleteeverything was brewed single-gyle.