Otherwise, the elements remain the same: pilsner malt as base, backed up by kleurmout, broeimout and caramelmout. There has been a change in the proportions, however, with the darker beers containing far more kleurmout than previously. Doubtless to maintain the required dark colour in a wort which is not only much weaker, but also contains a large amount of sugar. The proportions of broeimout and caramelmout have also been modified, with less of the former and more of the latter. Not sure what the motivation behind that change might have been.
Another modification is the addition of kleurmout to the pale beers. Obviously, again for colour-correction purposes.
|Heineken (Rotterdam) grists in 1942|
|26th Jun||Li||Licht Lagerbier||70.00%||1.88%||28.13%|
|29th Jun||Do||Donker Lagerbier||49.69%||10.94%||5.63%||5.63%||28.13%|
|28th Jun||P dun||Pils||68.75%||3.13%||28.13%|
|Heineken brewing record held at the Amsterdamse Stadsarchief, document number 834 - 1760.|