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12-06-2021, 09:02
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/06/lets-brew-1939-heineken-export-pils.html)
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Heineken was already in the export business long before WW II. Though in a much smaller way than they would be after it.
Still, it was a large enough trade not to be sniffed at. In 1939 Heineken’s Rotterdam brewery produced 43,004 hl, or 14.38% of its total output.
Its not hugely different from the standard Pils. The OG and ABV are the same. The grist is only marginally different, with a tiny amount of kleurmout. Which leaves the finished beer ever so slightly darker.
The biggest difference is in the hopping. The rate is a little higher and more hops were added early in the boil. Leaving the calculated IBUs four points higher at 20. Were “Ro” from the 1938 season and “Belg.” – I assume Belgian – with no harvest year specified.
1939 Heineken Export Pils
pilsner malt
8.75 lb
79.55%
flaked rice
2.25 lb
20.45%
Strisselspalt 90 mins
0.50 oz
Strisselspalt 60 mins
0.67 oz
Hallertau 30 mins
0.75 oz
OG
1048
FG
1011
ABV
4.89
Apparent attenuation
77.08%
IBU
20
SRM
4
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-export-pils.html)
https://1.bp.blogspot.com/-hqCUFZrX9hE/YMCwkFESqgI/AAAAAAAAjL4/fm9jMxT6H4k0AwFYrO-dA2fHznSy2XC_QCLcBGAsYHQ/s0/pils.jpg (https://1.bp.blogspot.com/-hqCUFZrX9hE/YMCwkFESqgI/AAAAAAAAjL4/fm9jMxT6H4k0AwFYrO-dA2fHznSy2XC_QCLcBGAsYHQ/s272/pils.jpg)
Heineken was already in the export business long before WW II. Though in a much smaller way than they would be after it.
Still, it was a large enough trade not to be sniffed at. In 1939 Heineken’s Rotterdam brewery produced 43,004 hl, or 14.38% of its total output.
Its not hugely different from the standard Pils. The OG and ABV are the same. The grist is only marginally different, with a tiny amount of kleurmout. Which leaves the finished beer ever so slightly darker.
The biggest difference is in the hopping. The rate is a little higher and more hops were added early in the boil. Leaving the calculated IBUs four points higher at 20. Were “Ro” from the 1938 season and “Belg.” – I assume Belgian – with no harvest year specified.
1939 Heineken Export Pils
pilsner malt
8.75 lb
79.55%
flaked rice
2.25 lb
20.45%
Strisselspalt 90 mins
0.50 oz
Strisselspalt 60 mins
0.67 oz
Hallertau 30 mins
0.75 oz
OG
1048
FG
1011
ABV
4.89
Apparent attenuation
77.08%
IBU
20
SRM
4
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-export-pils.html)