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26-07-2017, 07:18
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/07/lets-brew-wednesday-1911-heineken-bok.html)
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Unlike some of my Lager recipes, this one comes from a brewing record. Though not a full brewing record.
Because, while it does have details of the ingredients and the fermentation, there’s nothing about mashing or boiling. Which is a bit of a bummer. So those bits are just guesses.
Apart from the shit attenuation, this isn’t a million miles away from a modern Dutch Bok. Reddish in colour, malty and without a huge amount of bitterness. It is a lovely beer. I know because I’ve drunk it. Coronado in San Diego brewed the recipe a couple of years ago. Dangerously drinkable would be my description.
There’s still a Heineken Bok, though 20 years or so ago they changed it to a Tarwe (wheat) Bok. I’ve heard rumours that the current Amstel Bok recipe is closer to the original Heineken one. I can believe that. Or rather, would like to. Amstel Bok is my favourite Heineken beer by a long way. And stupidly cheap. I get stuck into it every Autumn.
This was a beer brewed in Heineken’s Rotterdam brewery, located on the not very might river Rotter. It wasn’t far from where I used to live in Rotterdam. I used to walk past the one remaining bit – offices I think – on my way back from town.
1911 Heineken Bok
pilsner malt 2 row
12.50 lb
80.33%
Munich malt 20L
2.75 lb
17.67%
Carafa III
0.31 lb
1.99%
Saaz 60 min
1.50 oz
OG
1067.5
FG
1029.5
ABV
5.03
Apparent attenuation
56.30%
IBU
16
SRM
17
Mash double decoction
Boil time
90 minutes
pitching temp
48º F
Yeast
WLP830 German Lager
More... (http://barclayperkins.blogspot.com/2017/07/lets-brew-wednesday-1911-heineken-bok.html)
https://4.bp.blogspot.com/-h06AC7ETmXw/WXbwiG_i5eI/AAAAAAAAcjQ/Mtg6o3e25sEY6tTa0UrUmvLf4_H-iehYQCLcBGAs/s320/Heineken_Tarwebok_2015.jpg (https://4.bp.blogspot.com/-h06AC7ETmXw/WXbwiG_i5eI/AAAAAAAAcjQ/Mtg6o3e25sEY6tTa0UrUmvLf4_H-iehYQCLcBGAs/s1600/Heineken_Tarwebok_2015.jpg)
Unlike some of my Lager recipes, this one comes from a brewing record. Though not a full brewing record.
Because, while it does have details of the ingredients and the fermentation, there’s nothing about mashing or boiling. Which is a bit of a bummer. So those bits are just guesses.
Apart from the shit attenuation, this isn’t a million miles away from a modern Dutch Bok. Reddish in colour, malty and without a huge amount of bitterness. It is a lovely beer. I know because I’ve drunk it. Coronado in San Diego brewed the recipe a couple of years ago. Dangerously drinkable would be my description.
There’s still a Heineken Bok, though 20 years or so ago they changed it to a Tarwe (wheat) Bok. I’ve heard rumours that the current Amstel Bok recipe is closer to the original Heineken one. I can believe that. Or rather, would like to. Amstel Bok is my favourite Heineken beer by a long way. And stupidly cheap. I get stuck into it every Autumn.
This was a beer brewed in Heineken’s Rotterdam brewery, located on the not very might river Rotter. It wasn’t far from where I used to live in Rotterdam. I used to walk past the one remaining bit – offices I think – on my way back from town.
1911 Heineken Bok
pilsner malt 2 row
12.50 lb
80.33%
Munich malt 20L
2.75 lb
17.67%
Carafa III
0.31 lb
1.99%
Saaz 60 min
1.50 oz
OG
1067.5
FG
1029.5
ABV
5.03
Apparent attenuation
56.30%
IBU
16
SRM
17
Mash double decoction
Boil time
90 minutes
pitching temp
48º F
Yeast
WLP830 German Lager
More... (http://barclayperkins.blogspot.com/2017/07/lets-brew-wednesday-1911-heineken-bok.html)