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09-06-2021, 09:03
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/06/lets-brew-1939-heineken-licht-lagerbier.html)
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Yet another Heineken recipe from the eve of WW II. This time a nice, watery Pale Lager.
The other regular Pale Lager at Heineken was Licht Lagerbier. A 3.5% ABV beer which was a sort of session Pils. If you want to go all style Nazi.
Its grist was identical to the full-strength Pils: 80% pilsner malt and 20% rice. The form of the latter not being specified in the records. Not really much more to discuss there. It’s a very simple grist which much have produced a pretty light and easy-drinking beer. Something like a Lager AK, I suppose.
Not really having much of an idea what the hops were, I’ve plumped for Hallertau. The description in the brewing record, “Kra. R” doesn’t say much to me. What I do know for certain is that they were from the 1938 harvest.
1939 Heineken Licht Lagerbier
pilsner malt
6.50 lb
78.79%
flaked rice
1.75 lb
21.21%
Hallertau 90 mins
0.25 oz
Hallertau 60 mins
0.33 oz
Hallertau 30 mins
0.67 oz
OG
1036
FG
1009
ABV
3.57
Apparent attenuation
75.00%
IBU
16
SRM
2.5
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-1939-heineken-licht-lagerbier.html)
https://1.bp.blogspot.com/-yupqGFuUhDc/YLozcFhRx-I/AAAAAAAAjLY/7jclQJda16sz2dE2623Yk9sv4DjEH1H-gCLcBGAsYHQ/s0/lager.jpg (https://1.bp.blogspot.com/-yupqGFuUhDc/YLozcFhRx-I/AAAAAAAAjLY/7jclQJda16sz2dE2623Yk9sv4DjEH1H-gCLcBGAsYHQ/s248/lager.jpg)
Yet another Heineken recipe from the eve of WW II. This time a nice, watery Pale Lager.
The other regular Pale Lager at Heineken was Licht Lagerbier. A 3.5% ABV beer which was a sort of session Pils. If you want to go all style Nazi.
Its grist was identical to the full-strength Pils: 80% pilsner malt and 20% rice. The form of the latter not being specified in the records. Not really much more to discuss there. It’s a very simple grist which much have produced a pretty light and easy-drinking beer. Something like a Lager AK, I suppose.
Not really having much of an idea what the hops were, I’ve plumped for Hallertau. The description in the brewing record, “Kra. R” doesn’t say much to me. What I do know for certain is that they were from the 1938 harvest.
1939 Heineken Licht Lagerbier
pilsner malt
6.50 lb
78.79%
flaked rice
1.75 lb
21.21%
Hallertau 90 mins
0.25 oz
Hallertau 60 mins
0.33 oz
Hallertau 30 mins
0.67 oz
OG
1036
FG
1009
ABV
3.57
Apparent attenuation
75.00%
IBU
16
SRM
2.5
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-1939-heineken-licht-lagerbier.html)