Even more Heineken tedium

It's another busy day. Sunday dinner won't cook itself. I'll quickly bash this off while the oven is warming up. 

Today we're looking at Heineken's boiling schemes. Of all the essential processes involved in brewing, hop additions are some of the post poorly recorded. Other than a few Barclay Perkins records from between the wars, I've almost no information. Which is why I was dead happy to find Heineken's pilot brewery records had full hopping details.

Oddly enough, the standard records which have almost nothing about process do note the hop charges. Just not the timings.

What's unusual is that a very high proportion of the hops were added late in the boil, a mere 20 minutes before the end. And very few hops were added early in the boil. Presumably creating beers with a fair amount of hop aroma but little in the way of bitterness.

Got to leave you now. Time for the beef to go into the oven.

Pilsener 11th Jul 1935 Boil
Time	kg	%
120 mins	1	25.00%
60 mins	1.3	32.50%
20 mins	1.7	42.50%
Total	4
Source:
Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 1785-1792, page 19.

Beiersch 2nd Jul 1935 Boil
Time	kg	%
120 mins	0.5	16.67%
60 mins	1	33.33%
20 mins	1.5	50.00%
Total	3
Source:
Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 1785-1792, page 10.

Bock 15th Aug 1935 Boil
Time	kg	%
120 mins	0.6	24.00%
60 mins	0.8	32.00%
20 mins	1.1	44.00%
Total	2.5
Source:
Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 1785-1792, page 19.