In essence, it’s a souped-up version of Beiersch. All the same malts are there, though the proportions are a bit different. The end result is a beer of pretty much the same colour and bitterness, just 2% ABV stronger. Again, some of the colour comes from liquid caramel in addition to the three coloured malts.
Just a single type of Hallertau hops, harvested in 1938. As with all of Heineken’s beers, most of the hops were added later in the boil. That’s if I’ve interpreted the records correctly.
This example was brewed 7th August, meaning it must have had at least 2 months lagering since the Bokbier season didn’t kick off until October.
| 1939 Heineken Bok | ||
| pilsner malt | 14.50 lb | 93.07% |
| caramel malt 60 L | 0.33 lb | 2.12% |
| caraamber | 0.50 lb | 3.21% |
| carafa III | 0.15 lb | 0.96% |
| caramel 1000 SRM | 0.10 lb | 0.64% |
| Hallertau 90 mins | 0.33 oz | |
| Hallertau 60 mins | 0.50 oz | |
| Hallertau 30 mins | 0.67 oz | |
| OG | 1070 | |
| FG | 1017 | |
| ABV | 7.01 | |
| Apparent attenuation | 75.71% | |
| IBU | 16 | |
| SRM | 17 | |
| 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 |
Interesting that they have both carafa III and caramel in the recipe. I would have thought, if you are going to use them for color adjustment, why not use one or the other?
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