Wednesday, 21 July 2021

Let's Brew Wednesday - 1941 Heineken Licht Lagerbier

The most obvious difference with the 1940 version is a reduction of the gravity by 8º. Leaving it barely 2% ABV.

The other big change is the introduction sugar into the grist. Something which happened to all Heineken’s beers. It’s odd that there was enough sugar knocking around at this point in the war for it to be used in brewing. Especially as Heineken hadn’t used it before the war. In the UK the opposite was true, with the quantity being reduced during the war and diverted for use in food.

The hopping rate has been maintained at the same level, but, as the gravity has been reduced the bitterness level has increased. The calculated IBUs going from 12.5 to 15.5. Still not exactly tongue-scorching. The hops themselves were of a single type from the 1940 harvest, described as “SuK” in the brewing record. No idea what might be, other than that the “S” might indicate “Saaz”.

1941 Heineken Licht Lagerbier
pilsner malt 3.50 lb 82.35%
sugar 0.75 lb 17.65%
Hallertau 90 mins 0.25 oz
Hallertau 60 mins 0.33 oz
Hallertau 30 mins 0.50 oz
OG 1021
FG 1005.5
ABV 2.05
Apparent attenuation 73.81%
IBU 15.5
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






Anonymous said...

Not my area of expertise but I imagine Britain relied fairly heavily on cane sugar from the West Indies, Mauritius, etc. whereas on the continent they relied more heavily on beet sugar. So the war would have been more disruptive to sugar supplies in Britain than on the continent.

Ron Pattinson said...


pretty sure the Dutch also got sugar from their colonies in the East and West Indies.