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26-06-2021, 07:30
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/06/lets-brew-1941-heineken-beiersch.html)
https://1.bp.blogspot.com/-xE4fj37iq5A/YNXEUsB2jbI/AAAAAAAAjVo/vXe0x7gBO6IoVTP-Aobkr1l0myDy7HClwCLcBGAsYHQ/s320/Heineken_Munchener_Bier.jpg (https://1.bp.blogspot.com/-xE4fj37iq5A/YNXEUsB2jbI/AAAAAAAAjVo/vXe0x7gBO6IoVTP-Aobkr1l0myDy7HClwCLcBGAsYHQ/s582/Heineken_Munchener_Bier.jpg)
Note that this example was brewed in early 1941 and belongs really with the late 1940 set. Especially as it’s a watered beer. Meaning that it was brewed at 12.5º Plato and then diluted down to 10º Plato prior to fermentation.
At least it still has a reasonable gravity, even with the watering. Stronger than most of the beer on sale in the UK at the time. It wouldn’t last much longer.
The recipe remains the same as in 1939, though, due to the watering down, there’s less of everything. Nothing much more to say, really.
All of the hops were a single type of Hallertau from the 1939 harvest.
1941 Heineken Beiersch
pilsner malt
7.75 lb
89.18%
caramel malt 60 L
0.25 lb
2.88%
caraamber
0.50 lb
5.75%
carafa III
0.09 lb
1.04%
caramel 1000 SRM
0.10 lb
1.15%
Hallertau 90 mins
0.125 oz
Hallertau 60 mins
0.33 oz
Hallertau 30 mins
0.75 oz
OG
1039
FG
1010
ABV
3.84
Apparent attenuation
74.36%
IBU
15
SRM
14.5
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-1941-heineken-beiersch.html)
https://1.bp.blogspot.com/-xE4fj37iq5A/YNXEUsB2jbI/AAAAAAAAjVo/vXe0x7gBO6IoVTP-Aobkr1l0myDy7HClwCLcBGAsYHQ/s320/Heineken_Munchener_Bier.jpg (https://1.bp.blogspot.com/-xE4fj37iq5A/YNXEUsB2jbI/AAAAAAAAjVo/vXe0x7gBO6IoVTP-Aobkr1l0myDy7HClwCLcBGAsYHQ/s582/Heineken_Munchener_Bier.jpg)
Note that this example was brewed in early 1941 and belongs really with the late 1940 set. Especially as it’s a watered beer. Meaning that it was brewed at 12.5º Plato and then diluted down to 10º Plato prior to fermentation.
At least it still has a reasonable gravity, even with the watering. Stronger than most of the beer on sale in the UK at the time. It wouldn’t last much longer.
The recipe remains the same as in 1939, though, due to the watering down, there’s less of everything. Nothing much more to say, really.
All of the hops were a single type of Hallertau from the 1939 harvest.
1941 Heineken Beiersch
pilsner malt
7.75 lb
89.18%
caramel malt 60 L
0.25 lb
2.88%
caraamber
0.50 lb
5.75%
carafa III
0.09 lb
1.04%
caramel 1000 SRM
0.10 lb
1.15%
Hallertau 90 mins
0.125 oz
Hallertau 60 mins
0.33 oz
Hallertau 30 mins
0.75 oz
OG
1039
FG
1010
ABV
3.84
Apparent attenuation
74.36%
IBU
15
SRM
14.5
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-1941-heineken-beiersch.html)