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29-07-2021, 07:22
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/07/something-other-than-heineken.html)
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Only kidding. Of course it's more Heineken stuff. Lots of crumbs of knowledge for me to peck away at.Lagering times is today's topic. Did I mention before that there wasn't much about them in the records? That's not totally true. There are a few details and dates. Annoyingly, no temperatures are given. My guess us that the lagering tanks would have been filled with the wort at the temperature where fermentation ended. That is 5º-6º C. Then slowly cooled to around freezing.
The pattern is fill the tank, leave it open for a few days, seal it up and finally let the pressure increase. That pressure coming from the continued fermentation while lagering. Fermentation must have occurred as the eventual FG is a good bit lower than at the end of primary fermentation. All, with the exception of Export Pils, lost more than 2º Plato during secondary fermentation.
Is lagering really a secondary fermentation? I suspect not, technically. As it's really a continuation of primary. Who gives a toss about that, really? I've certainly more worthwhile quibbles to waste my time on.
Yet another table showing that fall in gravity I mentioned a short while ago.
Heineken 1935 secondary fermentation
Beer
Racking gravity Plato
FG Plato
Fall Plato
Münchener
6.4
4.0
2.4
Pils
6
3.4
2.6
Export Pils
4.5
2.8
1.7
Bok
8.2
5.6
2.6
Source:
Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 1785-1792.
The lagering times are pretty reasonable. Around 10 weeks for the Piseners and for Münchener more than 17 weeks. Just a shame that there are no examples of the two Lagerbiers. I'd love to know how long they were lagereed.
That's enough fun for today. I've some more numbers that need fiddling with. Though, as it's not raining, I may nip out for a quick walk and read of Private Eye. That night happen to take me past Ton Overmars. Where I may as well check if they've refilled the shelf with Abt.
Pilsener 11th Jul 1935 Lagering
Step
Date
Filled
20th July
Sealed
24th July
Pressurised
29th July
Tapped
30th Sept
Tasted
26th Oct
Total days
72
Source:
Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 1785-1792, page 20.
Export Pils 18th Jul 1935 Lagering
Step
Date
Filled
26th July
Sealed
28th July
Pressurised
5th Aug
Tapped
1st Oct
Tasted
26th Oct
Total days
67
Source:
Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 1785-1792, page 20.
Münchener 2nd Jul 1935 Lagering
Step
Date
Filled
10th July
Sealed
11th July
Pressurised
15th July
Tapped
9th Dec
Tasted
9th Dec
total days
122
Source:
Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 1785-1792, page 11.
More... (http://barclayperkins.blogspot.com/2021/07/something-other-than-heineken.html)
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Only kidding. Of course it's more Heineken stuff. Lots of crumbs of knowledge for me to peck away at.Lagering times is today's topic. Did I mention before that there wasn't much about them in the records? That's not totally true. There are a few details and dates. Annoyingly, no temperatures are given. My guess us that the lagering tanks would have been filled with the wort at the temperature where fermentation ended. That is 5º-6º C. Then slowly cooled to around freezing.
The pattern is fill the tank, leave it open for a few days, seal it up and finally let the pressure increase. That pressure coming from the continued fermentation while lagering. Fermentation must have occurred as the eventual FG is a good bit lower than at the end of primary fermentation. All, with the exception of Export Pils, lost more than 2º Plato during secondary fermentation.
Is lagering really a secondary fermentation? I suspect not, technically. As it's really a continuation of primary. Who gives a toss about that, really? I've certainly more worthwhile quibbles to waste my time on.
Yet another table showing that fall in gravity I mentioned a short while ago.
Heineken 1935 secondary fermentation
Beer
Racking gravity Plato
FG Plato
Fall Plato
Münchener
6.4
4.0
2.4
Pils
6
3.4
2.6
Export Pils
4.5
2.8
1.7
Bok
8.2
5.6
2.6
Source:
Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 1785-1792.
The lagering times are pretty reasonable. Around 10 weeks for the Piseners and for Münchener more than 17 weeks. Just a shame that there are no examples of the two Lagerbiers. I'd love to know how long they were lagereed.
That's enough fun for today. I've some more numbers that need fiddling with. Though, as it's not raining, I may nip out for a quick walk and read of Private Eye. That night happen to take me past Ton Overmars. Where I may as well check if they've refilled the shelf with Abt.
Pilsener 11th Jul 1935 Lagering
Step
Date
Filled
20th July
Sealed
24th July
Pressurised
29th July
Tapped
30th Sept
Tasted
26th Oct
Total days
72
Source:
Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 1785-1792, page 20.
Export Pils 18th Jul 1935 Lagering
Step
Date
Filled
26th July
Sealed
28th July
Pressurised
5th Aug
Tapped
1st Oct
Tasted
26th Oct
Total days
67
Source:
Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 1785-1792, page 20.
Münchener 2nd Jul 1935 Lagering
Step
Date
Filled
10th July
Sealed
11th July
Pressurised
15th July
Tapped
9th Dec
Tasted
9th Dec
total days
122
Source:
Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 1785-1792, page 11.
More... (http://barclayperkins.blogspot.com/2021/07/something-other-than-heineken.html)