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 | |
| SRM | 2 | |
| 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 |
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.
ReplyDeleteAnonymous,
ReplyDeletepretty sure the Dutch also got sugar from their colonies in the East and West Indies.