Correct mashing scheme for Heineken Beiersch

Since getting hold of the detailed brewing records from Heineken's pilot plant, I'm having to go back and modify the recipes I've published. The process has kicked off with their Münchener. For the simple reason that it's the first beer in the brewing book.

Mt guess that it was double decocted turned out to wrong. In reality, a triple decoction was performed. As the sole purpose of this experiment was connected with the brewing water used, I think we can be pretty sure that the mashing scheme was the same as in the full-size brew house.

The whole mash gets two rests, one at 55º C and another at 67º C. Which equate to a protein rest and saccharification rest, which I guess what you would expect. It looks like a fairly classic triple decoction mash.

Heineken seem to have been trying quite hard to replicate a beer in the Bavarian style.This is exactly the type of complicated mashing scheme employed by Munich brewers. However, this isn't how they brewed their Pils, which went for a simpler double decoction.

I can't imagine Heineken mash in anything like such a complicated manner today. I wonder how long they stuck with decocting?

Beiersch 2nd Jul 1935
step	duration (minutes)
Mash in at 37º C (99º F)	20
Raise whole mash to 50º C (122º F)	5
Draw off first decoction and raise to 70º C (158º F)	30
Boil first decoction	30
Rest whole mash at 55º C (131º F)	15
Draw off second decoction and raise to 70º C (158º F)	20
Boil second decoction	20
Rest whole mash at 67º C (153º F)	10
Draw off third decoction and raise to 100º C (212º F)	5
Boil third decoction	20
Mash at 74.5º C and mash out (166º F)	5
Sparge at 75º C (167º F) and rest	60
Draw off main wort	65
Draw off srcond wort	115
Total time	420
Source:
Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 1785-1792, page 10.