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16-06-2021, 11:05
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/06/lets-brew-wednesday-1939-heineken.html)
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I hadn't really finished the full set of 1939 Heineken Lagers. There was one more. Last, and very much least, is Meibier. Which was similar to its namesake the mayfly, in that it was only brewed one year, never to return.
Dutch brewers were keen to add a spring seasonal beer and made a couple of abortive attempts. The original idea was to introduce a Märzen, but this was delayed after a tax increase in 1935. The project was revived in 1939. Except the name had been changed to Meibier. It was supposed to be like a Bok in strength – around 16ºPlato – but much paler in colour. The idea must have stuck in someone’s head because in the 1990s a similar beer was successfully introduced: Meibok.
There’s not a great deal to Heineken’s version. It’s a smash beer, consisting just of pilsner malt and Hallertau hops. You couldn’t get any simpler than that.
The hopping regime was different to Heineken’s other beers. There were two additions rather than three and the additions were of equal amounts, rather than being larger in the final two. The hops themselves were from the 1938 season. Making them pretty fresh as this batch was brewed in January.
1939 Heineken Meibier
pilsner malt
13.75 lb
100.00%
Hallertau 90 mins
0.75 oz
Hallertau 30 mins
0.75 oz
OG
1062
FG
1015
ABV
6.22
Apparent attenuation
75.81%
IBU
15
SRM
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-wednesday-1939-heineken.html)
https://1.bp.blogspot.com/-cnySK2uxxdM/YMc_reKTcLI/AAAAAAAAjUM/80tCvlFSIOcOJruKXJHLzcia2Yn8WWjkQCLcBGAsYHQ/w308-h400/De_Hoop_Meibier.jpg (https://1.bp.blogspot.com/-cnySK2uxxdM/YMc_reKTcLI/AAAAAAAAjUM/80tCvlFSIOcOJruKXJHLzcia2Yn8WWjkQCLcBGAsYHQ/s444/De_Hoop_Meibier.jpg)
I hadn't really finished the full set of 1939 Heineken Lagers. There was one more. Last, and very much least, is Meibier. Which was similar to its namesake the mayfly, in that it was only brewed one year, never to return.
Dutch brewers were keen to add a spring seasonal beer and made a couple of abortive attempts. The original idea was to introduce a Märzen, but this was delayed after a tax increase in 1935. The project was revived in 1939. Except the name had been changed to Meibier. It was supposed to be like a Bok in strength – around 16ºPlato – but much paler in colour. The idea must have stuck in someone’s head because in the 1990s a similar beer was successfully introduced: Meibok.
There’s not a great deal to Heineken’s version. It’s a smash beer, consisting just of pilsner malt and Hallertau hops. You couldn’t get any simpler than that.
The hopping regime was different to Heineken’s other beers. There were two additions rather than three and the additions were of equal amounts, rather than being larger in the final two. The hops themselves were from the 1938 season. Making them pretty fresh as this batch was brewed in January.
1939 Heineken Meibier
pilsner malt
13.75 lb
100.00%
Hallertau 90 mins
0.75 oz
Hallertau 30 mins
0.75 oz
OG
1062
FG
1015
ABV
6.22
Apparent attenuation
75.81%
IBU
15
SRM
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-wednesday-1939-heineken.html)