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 | |
| SRM | 3 | |
| 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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2 comments:
2.25lbs of pilsner malt? Is that a typo?
Michael Foster,
yes, now fixed.
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