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02-06-2021, 07:29
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/06/lets-brew-wednesday-1939-heineken-bok.html)
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I’ve always had a soft spot for Amstel Bok. I’ve heard a rumour that it’s actually the old Heineken Bok recipe from before they changed it to Tarwebok. Which gives me high hopes for this recipe.
In essence, it’s a souped-up version of Beiersch. All the same malts are there, though the proportions are a bit different. The end result is a beer of pretty much the same colour and bitterness, just 2% ABV stronger. Again, some of the colour comes from liquid caramel in addition to the three coloured malts.
Just a single type of Hallertau hops, harvested in 1938. As with all of Heineken’s beers, most of the hops were added later in the boil. That’s if I’ve interpreted the records correctly.
This example was brewed 7th August, meaning it must have had at least 2 months lagering since the Bokbier season didn’t kick off until October.
1939 Heineken Bok
pilsner malt
14.50 lb
93.07%
caramel malt 60 L
0.33 lb
2.12%
caraamber
0.50 lb
3.21%
carafa III
0.15 lb
0.96%
caramel 1000 SRM
0.10 lb
0.64%
Hallertau 90 mins
0.33 oz
Hallertau 60 mins
0.50 oz
Hallertau 30 mins
0.67 oz
OG
1070
FG
1017
ABV
7.01
Apparent attenuation
75.71%
IBU
16
SRM
17
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
More... (http://barclayperkins.blogspot.com/2021/06/lets-brew-wednesday-1939-heineken-bok.html)
https://1.bp.blogspot.com/-lZGXp4W5PCc/YLYkZ0krgRI/AAAAAAAAjKw/SWISmJ17DaAAZryZSukPcXR103dVpjulQCLcBGAsYHQ/s320/bokbier.jpg (https://1.bp.blogspot.com/-lZGXp4W5PCc/YLYkZ0krgRI/AAAAAAAAjKw/SWISmJ17DaAAZryZSukPcXR103dVpjulQCLcBGAsYHQ/s366/bokbier.jpg)
I’ve always had a soft spot for Amstel Bok. I’ve heard a rumour that it’s actually the old Heineken Bok recipe from before they changed it to Tarwebok. Which gives me high hopes for this recipe.
In essence, it’s a souped-up version of Beiersch. All the same malts are there, though the proportions are a bit different. The end result is a beer of pretty much the same colour and bitterness, just 2% ABV stronger. Again, some of the colour comes from liquid caramel in addition to the three coloured malts.
Just a single type of Hallertau hops, harvested in 1938. As with all of Heineken’s beers, most of the hops were added later in the boil. That’s if I’ve interpreted the records correctly.
This example was brewed 7th August, meaning it must have had at least 2 months lagering since the Bokbier season didn’t kick off until October.
1939 Heineken Bok
pilsner malt
14.50 lb
93.07%
caramel malt 60 L
0.33 lb
2.12%
caraamber
0.50 lb
3.21%
carafa III
0.15 lb
0.96%
caramel 1000 SRM
0.10 lb
0.64%
Hallertau 90 mins
0.33 oz
Hallertau 60 mins
0.50 oz
Hallertau 30 mins
0.67 oz
OG
1070
FG
1017
ABV
7.01
Apparent attenuation
75.71%
IBU
16
SRM
17
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
More... (http://barclayperkins.blogspot.com/2021/06/lets-brew-wednesday-1939-heineken-bok.html)