Let's Brew - 1936 Heineken Märzenbier

Another in my series of styles you didn’t expect a Dutch brewer to make. This time it’s Oktoberfest favourite: Märzen. Though, at 16º Plato, it’s too strong to be sold as Märzen in Germany. There it’s a maximum of 14º Plato.

It is amber in colour, mind. A fairly pale shade of amber, but noticeably darker than Pils. That’s coming from a fair percentage of caramel malt. I’ve guessed at its colour, but it gives a shade that matches fairly well 0.95 Brand. Which is what is listed in the brewing record.  There’s nothing else in the grist. No adjuncts, unlike their other pale Lagers which all contained rice.

Why did Heineken brew a Märzen? Because they wanted a spring seasonal beer, similar to Bok in Autumn. Meibier a few years later was another attempt. Neither was a success.

Just one lot of hops, Barth Hallertau from the 1934 season. I do at least know that they were the exact doses and timings of the hops. Thanks to the extremely detailed records of the pilot brewery. Well done, Heineken. It almost makes up for the shittiness of the ones from the main brewery. Almost.

Those detailed records mean I also have a full mashing scheme:

Märzenbier 18th Jan 1936
step	duration (minutes)
Mash in at 52º C (126º F)	20
Draw off first decoction and raise to 70º C (158º F)	45
Raise decoction to 100º C (212º F)	15
Boil first decoction	15
Rest whole mash at 65º C (149º F)	75
Draw off second decoction and raise to 100º C (212º F)	15
Boil second decoction	15
Mash at 74º C (165º F) and mash out	5
Sparge at 70.5º C (59º F) and rest	10
Draw off main wort	60
Draw off second wort	90
Total time	365
Source:
Heineken Brouwjournal van de proefziederij, held at the Amsterdamse Stadtsarchief, document number 834-1786, page 50.

 

They weren’t exactly pleased with results. A handwritten note says:

“Niet zeer goed, te zoet en te flauw, bijlucht.” 

Which means:

“Not very good, too sweet and too bland, odd flavour.”

1936 Heineken Märzenbier
pilsner malt	13.75 lb	93.22%
crystal malt 60 L	1.00 lb	6.78%
Hallertau 120 mins	0.125 oz
Hallertau 60 mins	0.50 oz
Hallertau 20 mins	0.67 oz
OG	1066
FG	1010
ABV	7.41
Apparent attenuation	84.85%
IBU	12.5
SRM	8.5
Mash double decoction
Boil time	120 minutes
pitching temp	44º F
Yeast	WLP830 German Lager

 

 

German Special Beers in 1984

Another table from Narziss's article on the Reinheitsgebot and German brewing in general.

It's a fascinating and informative article. But there's one big omission. Which I'll get back to in a later post.

Today's table is of what were described as "special" beers. Which is an odd way to describe Pils. Especially as when this zarticle was written it had been the largest selling style in Germany for some time. I suppose that Narziss, being based in Bavaria, saw things differently. Unlike the rest of Germany, Pils wasn't the dominant style. That role being taken by Helles.

Spezial is a style no-one in the English-speaking world seems to recognise, other than me. Augustiner Edelstoff is a good example. Most people incorrectly class it as a Helles. This seems to confirm what I had thought about the style: a bit darker and hoppier than Helles, in addition to being stronger. Note that it's almost as bitter as the Pils.

The table last time was what in German would be described as Helles Lagerbier. While the two beers in this table are Helles Export. Mostly distinguished from Lagerbier by its higher gravity.

The beer described as "Dark" looks like a Dunkles Export. I'm quite surprised by how high the gravity is. Most Dunkles nowadays is a good bit weaker.

I'm assuming that the malts described as "light" and "dark" are pale and dark Munich malts. Just a shame that the precise colour isn't mentioned, as in the last table. Bit of a surprise to see Spezial was brewed from 100% dark Munich malt.

I'm getting tempted to turn this information into recipes. Would anyone be interested?

TABLE V. Special Beers
Type		Light export
	Pils	1	2	Marzen	Dark	Special
Original wort %	12	12.8	12.8	13.6	13.6	13.3
Colour EBC	7	7.5	11	24	50	27
EBC BU	35	29	24	24	22	33
Brewing liquor Alcalinity °GH	-2	-2	2	5	10	12
Mashing procedure	D2	D2	I	D2	D3	I
Mashing-in temp °C	62	62	45	37	37	37
Malt 0 colour EBC	2.7	2.7	3.5	10	32	15
Malts
Light	100%	100%	100%	40%	10%
Dark				60%	84%	100%
Caramel malt
Light			(3%)
Dark					5%
Black malt					1%
I = infusion mash
D2 = two mash decoction
Source:
Journal of the Institute of Brewing Vol. 90, 1984, page 355.

Dutch Lager Styles 1870 - 1960 (part two)

Early Lager styles
It’s easy to assume, looking back from the present, that Pilsener was an immediate success. It wasn’t, because, initially at least, it wasn’t the type of Lager brewed.  In the 1860’s, few Pale Lagers were brewed outside Bohemia.

The styles of Lager first brewed outside Germany were inspired by the two pioneers who revolutionised central European brewing: Dreher of Schwechat just outside Vienna and Sedlmayr of Spaten in Munich. The two undertook a long study trip in the 1830’s, mostly to Britain, at the time at the forefront of brewing technology. What they learned allowed them to modernise their breweries and, in the case of Dreher, become the largest brewery on the continent.

Their friendship also brought bottom-fermentation to Vienna. Sedlmayr provided Dreher with yeast after his attempts to brew an English-style Pale Ale in Schewchat had failed. His amber Lager was a huge hit all across Europe, even in the UK. In the 1860’s Dreher’s Lagerbier was being shipped all over the continent and rivalled Bass and Allsopp for international fame.

Which is how Heineken noticed it.  In 1869 there was an international exhibition held in the Paleis for Volksvlijt, not far from Heineken’s new brewery on the Stadhouders kade. Heineken sold beer at the exhibition, but the public were far more interested in what Dreher was selling*. Heineken took note.


Central European Lager styles
Now for a little context. Central Europe was home to many styles if Lager in the second half of the 19th century, some of which no longer exist.

In Bavaria, the styles were, in ascending order of strength:

Winterbier or Schenkbier
Sommerbier or Lagerbier
Export
Märzen
Bock
Doppelbock or Salvator

All of these beers were dark in colour.

Munich beers in 1866
Here are a few analyses of Munich beers in 1866:

Munich Beers in 1866
Brewer	Beer	Style	FG	OG	ABV	App. Atten-uation
Hofbräuhaus	Bock	Bock	1024.7	1073.7	6.36	66.49%
Salvatorbräu	Salvator	Bock	1033.3	1076.9	5.61	56.67%
Spatenbräu	Bock	Bock	1026.8	1077.2	6.54	65.28%
Hofbräuhaus	Sommerbier	Sommerbier	1014.1	1051.5	4.85	72.62%
Löwenbräu	Winterbier	Winterbier	1017	1046.1	3.75	63.08%
Source:
"Handbuch der chemischen technologie" by Otto Dammer, Rudolf Kaiser, 1896, pages 696-697

Note the generally poor level of attenuation.

Austrian Lager styles
Austrian Lagers came in similar strength bands to those in Bavaria: Winterbier, Sommerbier ,
Export, Märzen and Bock. Though the colours were quite different to in Bavaria. In Bohemia the majority of Lager were pale in colour, while in Vienna amber was the preferred colour. Though increasingly in Vienna and Austria paler types of Lager became popular towards the end of the century.

Dreher beers in the 1870's
Year	Brewer	Beer	Style	Acidity	FG	OG	Colour	ABV	App. Atten-uation
1870	Schwechat	Pilsener	Pilsener	0.17	1016.7	1051.3	6	4.48	66.33%
1870	Schwechat	??	Lager		1017.4	1055	10.5	4.87	68.36%
1870	Schwechat	Lagerbier	Lagerbier	0.13	1017.6	1053.5	6.3	4.65	65.96%
1870	Schwechat	Märzen	Märzen	0.14	1016.9	1054.7	7.1	4.9	67.95%
1870	Schwechat	Export	Export	0.13	1017.4	1052.6	6	4.56	65.80%
1870	Schwechat	Lagerbier	Lager		1017.6	1052.6		4.53	66.54%
1876	Schwechat	Export	Export	0.13	1018.7	1052.7		4.4	63.22%
1876	Schwechat	Bock	Bock		1016.6	1068.7		7.23	74.70%
Sources:
"Theory and Practice of the Preparation of Malt and the Fabrication of Beer" Julius E. Thausing, Anton Schwartz and A.H. Bauer, Philadelphia 1882, pages 748-751
Wahl & Henius, pages 823-830

* "Korte Geschiedenis der Heineken's Bierbrouwerij Maatschappij N.V. 1873 - 1948", by H. A. Korthals, 1948, page 29.

European beers in 1929

Not much this time. Just a table of analyses.

It's in the Wahls' book, but they had borrowed them from someone else:

"Composition of various European beers, according to Prof. Dr. H. Luers, Munich, in "Grafe Handbuch Der Organischen Warenkunde", Volume III, 1929."

It's mostly Bavarian breweries, speiced with a few exotics from Prague and Britain:

European beers in 1929
Year	Brewer	Town	country	Beer	OG	FG	ABV	App. Atten-uation	OG Plato
1929	Pschorr	Munich	Germany	Dunkles	1054.26	1019.2	4.53	64.61%	13.43
1929	Hofbrau	Munich	Germany	Dunkles	1057.58	1020.2	4.75	64.92%	14.21
1929	Weihenstephan	Freising	Germany	Dunkles	1057.16	1017.2	5.16	69.91%	14.11
1929	Spaten	Munich	Germany	Dunkles	1053.83	1021.4	4.19	60.25%	13.33
1929	Tucher	Nuernberg	Germany	Dunkles	1053.45	1017.8	4.59	66.70%	13.24
1929	Kulmbacher Sandlerbraeu	Kulmbach	Germany	Dunkles	1062.61	1015.8	6.05	74.76%	15.38
1929	Dortmunder Union	Dortmund	Germany	Export	1055.15	1012	5.55	78.24%	13.64
1929	Schultheiss brauerei	Berlin	Germany	Maerzenbler	1053.75	1012.3	5.09	77.12%	13.31
1929	Erste Pilsener Actienbrauerei	Pilsen	Czech Republic	Pilsener	1046.99	1011.6	4.56	75.32%	11.71
1929	Burgerliches Brauhaus	Pilsen	Czech Republic	Pilsener Urquell	1048.17	1013.4	4.51	72.18%	11.99
1929	Dreher	Kleinschwechat	Austria	Wiener Maerzenbier	1058.95	1016.9	5.44	71.33%	14.53
1929	Unknown	Berlin	Germany	Berliner Weissbier	1036.68	1007.1	3.84	80.64%	9.23
1929	Barclay Perkins	London	UK	Porter	1087.61	1022.9	8.40	73.86%	21.06
1929	Bass	Burton	UK	Pale Ale	1060.80	1018.8	6.28	69.08%	14.96
Source:
Beer from the Expert's Viewpoint by Arnold Spencer Wahl and Robert Wahl, 1937, page 166.

I've no idea what that Barclay Perkins beer is. Obviously some sort of Stout. But it doesn't match any they brewed in the 1920's: BBS Ex had an OG of 1079º and IBS Ex 1103º*. I suspect the analysis is really from before WW I.

The Bass Pale Ale has an OG that looks right for the export version, but the FG looks far too high. Don't quite understand that one.

Moving on to the Munich beers, they still have the high OG and poor attenuation of the 19th century.

The Kulmbcher has a surprisingly high gravity  - though didn't we just read something saying it had a bock-like OG? - and reasonable attenuation leaving quite an alcoholic beer.

The Pilseners look . . . very much like modern Pilsner Urquell in terms of OG and ABV. It seems a very unchaging beer in terms of strength. More so than any other individual beer I can think of.

Told you there wasn't much this time. That's it.





* Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/01/614.

Bohemian Lagers of the 1880's and 1890's (part two)

Here's the rest of those Bohemian beers I didn't have time and space for last time. Honestly, there's so much material, I'll be busy for months, if not years.


Maybe I'd have made my life simpler had I included the Pale Lagerbiers with the Pilsensers. Then again, maybe not, because, although some of the averages are very close a couple aren't. Meaning I can draw some conclusions about the differences between the two. I was going to say attenaution, then I noticed that outliers - the Prälat Flaschenbier and Touristenbier, that I'm not even sure were Lagerbiers - was dragging the average down. Take them out and attenuation is 74%.

Oh. I notice I've also included a couple that are Pilseners. What the hell, I can't be bothered to fiddle with the tables any more today.

Bohemian Pale Lagerbiers 1886 - 1894
Year	Brewer	Beer	Style	package	OG	FG	OG Plato	ABV	App. Atten-uation	lactic acid %
1895	Bürgerliches Brauhausin den Kgl. Weinbergen, Prague	Helles Lagerbier	Helles	draught	1044.4	1011.2	11.09	4.31	74.77%	0.103
1886	Bürgerliches Brauhaus, Pilsen	Lagerbier	Lagerbier	draught	1047.3	1012.7	11.78	4.49	73.15%
1898	Bürgerliches Brauhaus, Pilsen	Lagerbier	Lagerbier	draught	1047.3	1012.6	11.78	4.50	73.36%	0.103
1891	Wittingauer (Třeboň)	Weisses Lagerbier	Helles	bottled	1048.5	1012.7	12.07	4.65	73.81%	0.099
1895	Aktien-Brauerei Eger	Lagerbier	Lagerbier	draught	1048.5	1012.0	12.07	4.74	75.26%	0.078
1890	Wittingauer (Třeboň)	Flaschenbier served in Prague	Lagerbier	bottled	1048.5	1012.4	12.07	4.69	74.43%	0.160
1894	Kalthausen	Pasteurisirtes Touristenbier	Lagerbier	draught	1051.8	1025.4	12.85	3.39	50.97%	0.146
1890	Kreuzherrn (Krizovnicka)	Prälat Flaschenbier served in Prague	Lagerbier	bottled	1057.0	1020.1	14.07	4.78	64.74%	0.290
	Average				1049.2	1014.9	12.22	4.44	70.06%	0.140
Sources:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156

The level of acidity is much lower than for Pilsenser and again taking out those two beers, averages to just over 0.1%. I'd have expected the Pilseners to have been cleaner.

The next group are Dark Lagers:

Bohemian Dark Lagers 1890 - 1895
Year	Brewer	Beer	Style	package	OG	FG	OG Plato	ABV	App. Atten-uation	lactic acid %
1890	Br. "U Stajgru"	schwarz Flaschenbier served in Prague	Dunkles	bottled	1036.0	1011.3	9.06	3.20	68.61%	0.150
1890	Br. Zum blauen Hecht	schwarz Flaschenbier served in Prague	Dunkles	bottled	1043.3	1012.5	10.83	3.99	71.13%	0.260
1890	Brauerei "U Flecu"	schwarz Flaschenbier served in Prague	Dunkles	bottled	1046.3	1016.2	11.54	3.89	65.01%	0.180
1895	Bürgerliches Brauhaus in den Kgl. Weinbergen, Prague	Schwarzes Königsbier	Dunkles	draught	1052.1	1016.8	12.92	4.58	67.75%	0.097
	Average				1044.4	1014.2	11.09	3.91	68.13%	0.172
Sources:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156

Being honest, the only thing they really have in common is their colour. They look like two Schenkbiers one Lagerbier and one stronger beer.

I was delighted to spot U Fleků's beer in there. It's obviously not the same as the current beer, as that's 13º Plato. Now it doesn't say right out in the source that it's a bottom-fermented beer. But, it is in a table devoted to bottom-fermenters and top-fermenting beers have tables of their own.

Pretty crap attenuation and a high level of acidity are other features. The other averages are pretty meaningless as the beers are all of different gravities.

And finally what I'm calling stronger Lagers. Uninspired, I know. Speciální Pivo would be the modern Czech term.

Bohemian stronger Lagers 1888 - 1892
Year	Brewer	Beer	Style	package	OG	FG	OG Plato	ABV	App. Atten-uation	lactic acid %
1890	Wisotschauer	Bockbier served in Prague	Bock	bottled	1047.4	1016.7	11.81	3.96	64.77%	0.270
1891	Smichower	Granatbier	Export	bottled	1053.5	1021.0	13.24	4.19	60.71%	0.121
1891	Pracer	Granatbier	Export	bottled	1053.6	1019.0	13.27	4.48	64.55%	0.092
1892	Gödinger (Hodonín)	Märzenbier	Märzen	draught	1053.6	1026.3	13.27	3.50	50.93%	0.272
1888	Actien Brauhaus, Pilsen	Bockbier	Bock	bottled	1054.8	1015.4	13.56	5.11	71.90%
1888	Actien Brauhaus, Pilsen	Exportbier	Export	draught	1059.7	1014.6	14.70	5.88	75.54%
	Average				1053.8	1018.8	13.31	4.52	64.73%	0.189
Sources:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156

I've rather arbitrarily attributed styles to some of these. Märzen and the one Export I'm fairly happy with. Granatbier is a guess. There are still quite a few beers called Granát in the Cezh Republic. Usually amber or dark and sometimes 13º or 14º Plato, others 11º or 12º Plato. I seem to remember seeing old adverts or labels for Granát as a stronger Exportni beer. Here you go. I knew I had it somewhere. It's an old enamel advert I spotted on the wall of a Prague pub.:

So, amber (or dark) stronger beer. Sometimes even called Export. They'd be called Speciální Pivo in the modern Czech Republic.

They look very much like the Märzenbier, except for the latter's shitty degree of attenuation. Don't assume the Märzen was amber. It could just as well have been pale. Or even dark.

Clearly Bock meant something different in Bohemia. Neither of those is anything like strong enough to count as a Bock in Austria or Germany. The weaker one looks like a low-end Lagerbier. The stronger one you could maybe call a Märzen.

Finally the Export. Decent gravity, decent attenuation, a fair bit of oomph in the finished product. The strongest beer of the set and doubtless my first choice.

Not sure what I'll do next. There's so much of this stuff. Maybe some of the North German stuff.

Bohemian Lagers of the 1880's and 1890's (part one)

I can't express my love for "Chemie der menschlichen Nahrungs- und Genussmittel" in words. Perhaps I should write a song.

I've caught 350 new analyses in the last week or so. There are hundreds more. I've really improved my data set on Czech Lagers, much to my delight. I never dreamed that I'd be able to find so many details. I suppose I should really do something constructive with them. Which I guess this sort of is.

The 58 beers in this set I've somewhat arbitrarily lumped together in 5 groups: Schenkbier, Helles Lagerbier, Dunkles, Pilsener and stronger Lagers. It's arbitrary because the Pilseners are also Pale Lagerbiers and some of the Schenkbiers are Pilseners. But I had to draw the lines somewhere. Feel free to rearrange everything in your head if you disagree with my categorisations.

All the place names were given in German and, where I've been able to work out the Czech name, I've put that in brackets

I'll begin with Schenkbier, because I've the most of them. Which is another confirmation that this was the most common type of beer in Bohemia. As it still is today. I suppose I could have used the modern Czech name of Výčepní Pivo, which is what these beers really are.

Bohemian Pale Schenkbiers 1888 - 1894
Year	Brewer	Beer	Style	package	OG	FG	OG Plato	ABV	App. Atten-uation	lactic acid %
1895	Aktien-Brauerei Eger (Cheb)	Abzugsbier	Schenkbier	draught	1031.2	1003.0	7.89	3.68	90.38%	0.089
1890	Petromitzer	Flaschenbier served in Prague	Schenkbier	bottled	1037.7	1012.4	9.48	3.28	67.11%	0.270
1890	Nusler	Flaschenbier served in Prague	Schenkbier	bottled	1037.9	1015.6	9.53	2.88	58.84%	0.170
1890	Popowitzer (Popovice)	Flaschenbier served in Prague	Schenkbier	bottled	1038.4	1010.9	9.65	3.56	71.61%	0.170
1890	Wisotschauer	Flaschenbier served in Prague	Schenkbier	bottled	1039.0	1013.0	9.79	3.36	66.67%	0.150
1890	Raudnitz (Roudnice nad Labem)	Flaschenbier served in Prague	Schenkbier	bottled	1039.2	1010.6	9.84	3.71	72.96%	0.150
1890	Miliner(Milín)	Flaschenbier served in Prague	Schenkbier	bottled	1039.4	1010.5	9.89	3.75	73.35%	0.230
1890	Bürgerliches Brauhaus, Pilsen	Flaschenbier served in Prague	Schenkbier	bottled	1039.6	1007.0	9.94	4.24	82.32%	0.170
1888	Alt-Pilsener	Schenkbier?	Schenkbier	draught	1039.7	1012.1	9.96	3.58	69.52%
1890	Konopischter (Konopiště)	Flaschenbier served in Prague	Schenkbier	bottled	1040.0	1017.8	10.03	2.86	55.50%	0.140
1890	Jinonitzer	Flaschenbier served in Prague	Schenkbier	bottled	1040.3	1014.7	10.11	3.31	63.52%	0.120
1894	Unknown	Abzugsbier	Schenkbier	draught	1040.9	1012.0	10.25	3.75	70.66%	0.115
1890	Wrschowitzer (Vršovice)	Flaschenbier served in Prague	Schenkbier	bottled	1042.0	1018.2	10.51	3.06	56.67%	0.180
1895	Bürgerliches Brauhaus in den Kgl. Weinbergen, Prague	Helles gewönhl. Bier	Schenkbier	draught	1042.3	1011.6	10.59	3.98	72.58%	0.098
1890	Actien Brauhaus, Smichov	Flaschenbier served in Prague	Schenkbier	bottled	1042.4	1016.4	10.61	3.35	61.32%	0.170
1891	Unknown, Pilsen	Pilsener Schenkbier	Schenkbier	bottled	1042.6	1014.8	10.66	3.59	65.26%	0.092
1891	Pracer	Schenkbier	Schenkbier	bottled	1042.9	1012.4	10.73	3.95	71.10%	0.131
1898	Bürgerliches Brauhaus, Pilsen	Schankbier	Schenkbier	draught	1043.0	1011.5	10.76	4.09	73.26%	0.112
1890	Pracer	Flaschenbier served in Prague	Schenkbier	bottled	1043.0	1012.7	10.76	3.93	70.47%	0.170
1894	Unknown	Abzugsbier	Schenkbier	draught	1043.2	1014.5	10.80	3.71	66.44%	0.108
1894	Unknown	Abzugsbier	Schenkbier	draught	1044.7	1016.6	11.16	3.63	62.86%	0.092
1890	Kreuzherrn (Krizovnicka)	Flaschenbier served in Prague	Schenkbier	bottled	1045.5	1020.3	11.35	3.25	55.38%	0.150
1892	Gödinger (Hodonín)	Schenkbier	Schenkbier	draught	1047.6	1018.0	11.85	3.83	62.18%	0.218
1892	Budweiser	Schenkbier	Schenkbier	draught	1047.7	1010.8	11.88	4.80	77.36%	0.258
	Average				1041.3	1013.2	10.33	3.63	68.22%	0.154
Sources:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156

I was surprised by how low the gravities were for some of this class. Quite a few are below 1040º and one barely over 1030º. On the other hand, a couple at the top end have gravities more in line with a Lagerbier. Thought the majority are between 10º and 11º Plato. The average gravity is just a touch over 10º Plato, which is about what I'd expect.

You'll note that a lot of the weaker examples are bottled beers. I find it a little that the weakest beers should be bottled.

In common with most 19th-century Lagers, the average rate of attenuation isn't great at 68%. In some examples it's a good bit worse than that, leaving the odd beer under 3% ABV. This really isn't how you usually imagine Lager of the 1800's.

Once again, the average acidity looks high. I'd expect a maximum of 0.1%. Compare this values with these ones from the 20th century:

20th-century Czech Lagers
Year	Brewer	Beer	Style	package	OG	FG	OG Plato	ABV	App. Attenuation	Acidity	colour
1935	Pilsner Urquell	Pilsner Urquell	Pils	bottled	1049.4	1013.8	12.28	4.62	72.06%	0.05
1961	Pilsner Urquell	Pilsner Urquell	Pils	bottled	1032.5	1010.9	8.21	2.70	66.46%	0.02	10
1950	Pilsner Urquell	Lager	Pils	bottled	1049	1013.5	12.19	4.61	72.45%	0.08	10.5 B
1950	Pilsner Urquell	Lager	Pils	bottled	1038.9	1010.3	9.77	3.71	73.52%	0.05	11 B
1957	Pilsner Urquell	Pilsner Urquell	Pils	bottled	1036.4	1010.1	9.16	3.41	72.25%	0.04	12
1957	Pilsner Urquell	Pilsener	Pils	bottled	1036.3	1010	9.14	3.41	72.45%	0.04	9
Sources:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001.
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.

What next? How about Pilseners? Using modern Czech terminology, these would be called Světlý Ležák. Or Pale Lagerbier in German. I know. It's very inconsistent as I've also got a group Pale Lagerbiers.

Bohemian Pilseners 1888 - 1894
Year	Brewer	Beer	Style	package	OG	FG	OG Plato	ABV	App. Atten-uation	lactic acid %
1894	Mährisch-Neustädter (Uničov)	Lagerbier a la Pilsen	Pilsener	draught	1047.1	1011.1	11.74	4.68	76.43%	0.194
1890	Actien Brauhaus, Pilsen	Flaschenbier served in Prague	Pilsener	bottled	1047.2	1015.8	11.76	4.06	66.53%	0.210
1886	Bürgerliches Brauhaus, Pilsen	Pilsener	Pilsener	draught	1047.8	1015.4	11.89	4.19	67.75%
1897	Unknown Pilsen	Original-Pilsener	Pilsener	draught	1048.0	1014.3	11.95	4.36	70.21%	0.242
1890	Unknown Pilsen	Pilsener	Pilsener	draught	1048.1	1013.1	11.97	4.54	72.77%	0.186
1888	Bürgerliches Brauhaus, Pilsen	Pilsener	Pilsener	draught	1048.5	1015.0	12.07	4.34	69.07%
1898	Unknown Pilsen	Pilsener (sold in Berlin)	Pilsener	draught	1048.5	1014.3	12.07	4.44	70.52%
1891	Actien Brauhaus, Pilsen	Pilsener (sold in Zürich)	Pilsener	draught	1048.9	1012.0	12.16	4.80	75.46%
1891	Bürgerliches Brauhaus, Pilsen	Pilsener (sold in Zürich)	Pilsener	draught	1049.3	1014.6	12.26	4.50	70.39%
1892	Pilsener Export-Brauerei	Pilsener (sold in Bern)	Pilsener	draught	1052.2	1011.1	12.94	5.35	78.74%	0.120
1893	Bürgerliches Brauhaus, Pilsen	Pilsener	Pilsener	draught	1053.2	1013.2	13.18	5.20	75.19%	0.320
	Average				1049.0	1013.6	12.18	4.59	72.09%	0.212
Sources:
Chemie der menschlichen Nahrungs- und Genussmittel by Joseph König, 1903, pages 1102 - 1156

You'll see I've got a few from Pilsen itself. Bürgerliches Brauhaus, I'm sure you realise, is Pilsner Urquell. In terms of gravity and ABV the average is scarily close to modern Pilsner Urquell. Interestingly, four of the 5 strongest examples had been exported abroad.

Attenuation is better than for the Schenkbiers, but still well below the level of modern Lagers. Once again the level of acidity is high, even higher than in Schenkbier.

There are going to be just too many tables if I do all of this in one go. You'll have to wait until next time for the Dark Lagers, strong Lagers and, er, Pale Lagers,