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23-09-2021, 07:08
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2021/09/more-heineken-mashing-schemes.html)
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Just four nights away and it's incredible how much of a backlog has built up. Of things that need to get done. And there was me thinking that life would be simpler once I'd got employment out of the way.I've not the time to tell you all the fun I had in Germany. Maybe tomorrow. Instead, I've got some lovely decoction mashed for you. They complete the set of Heineken beers. I had worried that the pilot brewery wouldn't have made any batches of these two beers, Heineken's session Lagers. The first book contained none. Fortunately, there are some brews in the second book.
I was surprised that the mashing scheme of Domker Lagerbier was so complicated. It's a lot of effort for the equivalent of Mild Ale. Just like Beiersch, there's a triple decoction. Except the use of rice adds an extra level of complexity. At over 8 hours, it's the longest of any of the schemes.
The scheme for Licht Lagerbier is generally the same as for Pils, except some of the times are different. Especially during the sparging process.
Donker Lagerbier 30th Mar 1936
step
duration (minutes)
Mash in at 34º C (93º F)
5
Mash in rice at 17º C (63º F)
5
Draw off first decoction and raise to 70º C (158º F)
15
Raise decoction to 100º C (212º F)
15
Boil first decoction
15
Rest whole mash at 50.5º C (123º F)
15
Draw off second decoction and raise to 70º C (158º F)
20
Raise decoction to 100º C (212º F)
10
Boil second decoction
25
Rest whole mash at 65º C (149º F)
10
Draw off third decoction and raise to 100º C (212º F)
5
Boil third decoction
20
Mash at 72º C and mash out (162º F)
60
Sparge at 67º C (153º F) and rest
60
Draw off main wort
75
Draw off second wort
130
Total time
485
Source:
Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 834-1789.
Licht Lagerbier 23rd Mar 1938
step
duration (minutes)
Mash in at 50.5º C (123º F)
10
Mash in rice at 28º C (82º F)
5
Draw off first decoction and raise to 70º C (158º F)
30
Raise decoction to 100º C (212º F)
15
Boil first decoction
15
Rest whole mash at 64.5º C (148º F)
30
Draw off second decoction and raise to 100º C (212º F)
15
Boil second decoction
15
Mash at 75.5º C (168º F) and mash out
45
Sparge at 71.5º C (161º F) and rest
45
Draw off main wort
45
Draw off second wort
150
Total time
420
Source:
Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 834-1789.
More... (http://barclayperkins.blogspot.com/2021/09/more-heineken-mashing-schemes.html)
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Just four nights away and it's incredible how much of a backlog has built up. Of things that need to get done. And there was me thinking that life would be simpler once I'd got employment out of the way.I've not the time to tell you all the fun I had in Germany. Maybe tomorrow. Instead, I've got some lovely decoction mashed for you. They complete the set of Heineken beers. I had worried that the pilot brewery wouldn't have made any batches of these two beers, Heineken's session Lagers. The first book contained none. Fortunately, there are some brews in the second book.
I was surprised that the mashing scheme of Domker Lagerbier was so complicated. It's a lot of effort for the equivalent of Mild Ale. Just like Beiersch, there's a triple decoction. Except the use of rice adds an extra level of complexity. At over 8 hours, it's the longest of any of the schemes.
The scheme for Licht Lagerbier is generally the same as for Pils, except some of the times are different. Especially during the sparging process.
Donker Lagerbier 30th Mar 1936
step
duration (minutes)
Mash in at 34º C (93º F)
5
Mash in rice at 17º C (63º F)
5
Draw off first decoction and raise to 70º C (158º F)
15
Raise decoction to 100º C (212º F)
15
Boil first decoction
15
Rest whole mash at 50.5º C (123º F)
15
Draw off second decoction and raise to 70º C (158º F)
20
Raise decoction to 100º C (212º F)
10
Boil second decoction
25
Rest whole mash at 65º C (149º F)
10
Draw off third decoction and raise to 100º C (212º F)
5
Boil third decoction
20
Mash at 72º C and mash out (162º F)
60
Sparge at 67º C (153º F) and rest
60
Draw off main wort
75
Draw off second wort
130
Total time
485
Source:
Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 834-1789.
Licht Lagerbier 23rd Mar 1938
step
duration (minutes)
Mash in at 50.5º C (123º F)
10
Mash in rice at 28º C (82º F)
5
Draw off first decoction and raise to 70º C (158º F)
30
Raise decoction to 100º C (212º F)
15
Boil first decoction
15
Rest whole mash at 64.5º C (148º F)
30
Draw off second decoction and raise to 100º C (212º F)
15
Boil second decoction
15
Mash at 75.5º C (168º F) and mash out
45
Sparge at 71.5º C (161º F) and rest
45
Draw off main wort
45
Draw off second wort
150
Total time
420
Source:
Heineken Brouwjournalen van de proefziederij, 1935 - 1957 held at the Amsterdamse Stadtsarchief, document number 834-1789.
More... (http://barclayperkins.blogspot.com/2021/09/more-heineken-mashing-schemes.html)