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 |
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.
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