Saturday, 26 June 2021

Let's Brew - 1941 Heineken Beiersch

Note that this example was brewed in early 1941 and belongs really with the late 1940 set. Especially as it’s a watered beer. Meaning that it was brewed at 12.5º Plato and then diluted down to 10º Plato prior to fermentation.

At least it still has a reasonable gravity, even with the watering. Stronger than most of the beer on sale in the UK at the time. It wouldn’t last much longer.

The recipe remains the same as in 1939, though, due to the watering down, there’s less of everything. Nothing much more to say, really.

All of the hops were a single type of Hallertau from the 1939 harvest.

1941 Heineken Beiersch
pilsner malt 7.75 lb 89.18%
caramel malt 60 L 0.25 lb 2.88%
caraamber 0.50 lb 5.75%
carafa III 0.09 lb 1.04%
caramel 1000 SRM 0.10 lb 1.15%
Hallertau 90 mins 0.125 oz
Hallertau 60 mins 0.33 oz
Hallertau 30 mins 0.75 oz
OG 1039
FG 1010
ABV 3.84
Apparent attenuation 74.36%
IBU 15
SRM 14.5
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

1 comment:

Anonymous said...

if you ever come across evidence of watering happening on the other end in bars or pubs during the war years it would be interesting to know. I have to assume the temptation was there, if not for the money then simply to have something to serve customers when supplies were low.