Saturday, 19 June 2021

Let's Brew - 1940 Heineken Pils

During the war Heineken got up to some weird shit. Starting in November 1940. You can’t really blame them. Circumstances were beyond their control.

For the first months of the German occupation, Heineken continued much as before the war. The changes kicked off a week into November, when rice was dropped from the grist. The gravity had been reduced a touch towards the end of October, dropping from 11.8º Plato to 11.5º Plato. Not such a big deal.

The dramatic change happened on 17th November, when the gravity went back up to 11.8º Plato, but in was watered down with boiling water in the cooler to 10º Plato. It was the first in a series of dramatic changes which occurred in late 1940 and 1941. At least it was still just about 4% ABV.

I’ve not much idea what the hops were, other than mostly German. One is described as “A”, which could stand for Auscha, a Czech hop region.

1940 Heineken Pils
pilsner malt 8.75 lb 100.00%
Hallertau 90 mins 0.125 oz
Hallertau 60 mins 0.50 oz
Saaz 30 mins 0.67 oz
OG 1039
FG 1010
ABV 3.84
Apparent attenuation 74.36%
IBU 15
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





Michael Foster said...

2.25lbs of pilsner malt? Is that a typo?

Ron Pattinson said...

Michael Foster,

yes, now fixed.