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26-05-2021, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/05/lets-brew-wednesday-1939-heineken-pils.html)
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I just couldn't resist. I've cracked and am adding a few Heineken recipes to "Blitzkrieg!". This is recipe number 532.
After WW I, Pils became firmly established as Heineken’s favourite beer, accounting for around two-thirds of its output.
While originally Heineken had brewed all-malt, they seem to have got used to using adjuncts during WW I, when they had little option due to material shortages. Between the wars rice was their preferred adjunct.
Other than that, there’s nothing really to the recipe, just a lot of pilsner malt. Though there were five types of that. Including one made from Kenyan barley.
I’m not really sure what the hops ere, other than that there were three types, two from the 1938 harvest and one from 1939. Two are described as “A” and one as “R”.
Note that the ABV is below the 5% printed on the label.
1939 Heineken Pils
pilsner malt
8.75 lb
79.55%
flaked rice
2.25 lb
20.45%
Strisselspalt 90 mins
0.25 oz
Strisselspalt 60 mins
0.50 oz
Hallertau 30 mins
0.75 oz
OG
1048
FG
1012
ABV
4.76
Apparent attenuation
75.00%
IBU
16
SRM
3
Mash double decoction
Boil time
90 minutes
pitching temp
48º F
Yeast
WLP830 German Lager
This is the mashing scheme:
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
More... (http://barclayperkins.blogspot.com/2021/05/lets-brew-wednesday-1939-heineken-pils.html)
https://1.bp.blogspot.com/-y64y_vqNWW0/YKz3JMJNt8I/AAAAAAAAjCg/vyCXvI8I65UdjHYXxN5Zcll3s4FtL_dLACLcBGAsYHQ/w309-h400/pilsener.jpg (https://1.bp.blogspot.com/-y64y_vqNWW0/YKz3JMJNt8I/AAAAAAAAjCg/vyCXvI8I65UdjHYXxN5Zcll3s4FtL_dLACLcBGAsYHQ/s277/pilsener.jpg)
I just couldn't resist. I've cracked and am adding a few Heineken recipes to "Blitzkrieg!". This is recipe number 532.
After WW I, Pils became firmly established as Heineken’s favourite beer, accounting for around two-thirds of its output.
While originally Heineken had brewed all-malt, they seem to have got used to using adjuncts during WW I, when they had little option due to material shortages. Between the wars rice was their preferred adjunct.
Other than that, there’s nothing really to the recipe, just a lot of pilsner malt. Though there were five types of that. Including one made from Kenyan barley.
I’m not really sure what the hops ere, other than that there were three types, two from the 1938 harvest and one from 1939. Two are described as “A” and one as “R”.
Note that the ABV is below the 5% printed on the label.
1939 Heineken Pils
pilsner malt
8.75 lb
79.55%
flaked rice
2.25 lb
20.45%
Strisselspalt 90 mins
0.25 oz
Strisselspalt 60 mins
0.50 oz
Hallertau 30 mins
0.75 oz
OG
1048
FG
1012
ABV
4.76
Apparent attenuation
75.00%
IBU
16
SRM
3
Mash double decoction
Boil time
90 minutes
pitching temp
48º F
Yeast
WLP830 German Lager
This is the mashing scheme:
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
More... (http://barclayperkins.blogspot.com/2021/05/lets-brew-wednesday-1939-heineken-pils.html)