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01-07-2023, 07:09
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/07/lets-brew-1941-late-heineken-beiersch.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnb9atNCT97UCsPaNWk1UzliV8rBXcNvZlGXJ5wvICnn SMR7Qvs4iWqYahwtfhUwe9WgJ-vhrV8NB8qjbEd3PDNA_dPadqPfLaTfFOhAgV2DEHs1cuKD2Qog hjGQE_ptXFO4bfBkyrpx5zDnJ4iF9qseFhzfkHdsu6-XLm9QR0lLmI_bd99u6H9HGoTss/w297-h400/munchner.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnb9atNCT97UCsPaNWk1UzliV8rBXcNvZlGXJ5wvICnn SMR7Qvs4iWqYahwtfhUwe9WgJ-vhrV8NB8qjbEd3PDNA_dPadqPfLaTfFOhAgV2DEHs1cuKD2Qog hjGQE_ptXFO4bfBkyrpx5zDnJ4iF9qseFhzfkHdsu6-XLm9QR0lLmI_bd99u6H9HGoTss/s277/munchner.jpg)
I'm so glad that I have some Heineken brewing records from WW II. If only to demonstrate that things weren't all that bad in the UK
The other vaguely-intoxicating Heineken beer of this period is Beiersch. Though, like Pils, it’s had 10º lopped off its OG.
Similar changes to the grist to in Donker Lagerbier have been made. Namely a doubling of the quantity of caramel malt and a big increase in the amount of carafa. And just about 20% of the base malt has been replaced by sugar. Despite more dark malt being employed the colour has become quite a bit paler.
Quite a sizeable reduction in the hopping rate has, despite the fall in gravity reduced the (calculated) bitterness level from 15 IBU to 12 IBU. The hops were a single type of Hallertau from the 1940 crop.
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
1941 (late) Heineken Beiersch
pilsner malt
4.25 lb
71.67%
caramel malt 60 L
0.25 lb
4.22%
caraamber
0.25 lb
4.22%
carafa III
0.18 lb
3.04%
sugar
1.00 lb
16.86%
Hallertau 90 mins
0.125 oz
Hallertau 60 mins
0.33 oz
Hallertau 30 mins
0.50 oz
OG
1029
FG
1007.5
ABV
2.84
Apparent attenuation
74.14%
IBU
13
SRM
11
Mash double decoction
Boil time
90 minutes
pitching temp
48º F
Yeast
WLP830 German Lager
This recipe is one of 553 in my recently-released BlitzKrieg!, the definitive book on brewing during WW II.
Get your copy now! (https://www.lulu.com/shop/ronald-pattinson-and-russell-gibbon/blitzkrieg-vol-1/paperback/product-429wzw.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopTdT3xX9tos9lHwmx6IPhY7udGuZHaJitMEY--EKpJd5PVeE42WOTDITV5oCMdrlMRGdEFvszrNzymcrI-Ww7kWL_yoMnEbnbM1A0JAG9DTKkDBfarSsFSv2kQbNlKXcujpy UKlQmNtR_r-zqecmXnhapUReILUupKEzmz4XNsrQaPlEX7YRLPx0hpk/w283-h400/Blitzkrieg_PartOne.jpg (https://www.lulu.com/shop/ronald-pattinson-and-russell-gibbon/blitzkrieg-vol-1/paperback/product-429wzw.html)
The second volume contains the recipes. But not just that. There are also overviews of some of the breweries covered, showing their beers at the start and the end of the conflict.
Buy one now and be the envy of your friends! (https://www.lulu.com/shop/ronald-pattinson/blitzkrieg-vol-2/paperback/product-qrkveq.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdGzNmZRD2hGF9_2MaReIffkmX6mXfxmrKP89aMVn9s Rl1vSn3nkIiTosI2siDPyPoeDNwQfdMueHQRB9A7OC06anlz0W 8vd8Kz1pugGmR2u1gAeVOceBXc-rKspmWuYfEN16h2rh033Y8yCq5oBeZiuj1-heJOc0qJqlmPAkKxGsoBm4rQzV223KZ8A/w283-h400/Blitzkrieg_PartTwo.jpg (https://www.lulu.com/shop/ronald-pattinson/blitzkrieg-vol-2/paperback/product-qrkveq.html)
More... (http://barclayperkins.blogspot.com/2023/07/lets-brew-1941-late-heineken-beiersch.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnb9atNCT97UCsPaNWk1UzliV8rBXcNvZlGXJ5wvICnn SMR7Qvs4iWqYahwtfhUwe9WgJ-vhrV8NB8qjbEd3PDNA_dPadqPfLaTfFOhAgV2DEHs1cuKD2Qog hjGQE_ptXFO4bfBkyrpx5zDnJ4iF9qseFhzfkHdsu6-XLm9QR0lLmI_bd99u6H9HGoTss/w297-h400/munchner.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnb9atNCT97UCsPaNWk1UzliV8rBXcNvZlGXJ5wvICnn SMR7Qvs4iWqYahwtfhUwe9WgJ-vhrV8NB8qjbEd3PDNA_dPadqPfLaTfFOhAgV2DEHs1cuKD2Qog hjGQE_ptXFO4bfBkyrpx5zDnJ4iF9qseFhzfkHdsu6-XLm9QR0lLmI_bd99u6H9HGoTss/s277/munchner.jpg)
I'm so glad that I have some Heineken brewing records from WW II. If only to demonstrate that things weren't all that bad in the UK
The other vaguely-intoxicating Heineken beer of this period is Beiersch. Though, like Pils, it’s had 10º lopped off its OG.
Similar changes to the grist to in Donker Lagerbier have been made. Namely a doubling of the quantity of caramel malt and a big increase in the amount of carafa. And just about 20% of the base malt has been replaced by sugar. Despite more dark malt being employed the colour has become quite a bit paler.
Quite a sizeable reduction in the hopping rate has, despite the fall in gravity reduced the (calculated) bitterness level from 15 IBU to 12 IBU. The hops were a single type of Hallertau from the 1940 crop.
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
1941 (late) Heineken Beiersch
pilsner malt
4.25 lb
71.67%
caramel malt 60 L
0.25 lb
4.22%
caraamber
0.25 lb
4.22%
carafa III
0.18 lb
3.04%
sugar
1.00 lb
16.86%
Hallertau 90 mins
0.125 oz
Hallertau 60 mins
0.33 oz
Hallertau 30 mins
0.50 oz
OG
1029
FG
1007.5
ABV
2.84
Apparent attenuation
74.14%
IBU
13
SRM
11
Mash double decoction
Boil time
90 minutes
pitching temp
48º F
Yeast
WLP830 German Lager
This recipe is one of 553 in my recently-released BlitzKrieg!, the definitive book on brewing during WW II.
Get your copy now! (https://www.lulu.com/shop/ronald-pattinson-and-russell-gibbon/blitzkrieg-vol-1/paperback/product-429wzw.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopTdT3xX9tos9lHwmx6IPhY7udGuZHaJitMEY--EKpJd5PVeE42WOTDITV5oCMdrlMRGdEFvszrNzymcrI-Ww7kWL_yoMnEbnbM1A0JAG9DTKkDBfarSsFSv2kQbNlKXcujpy UKlQmNtR_r-zqecmXnhapUReILUupKEzmz4XNsrQaPlEX7YRLPx0hpk/w283-h400/Blitzkrieg_PartOne.jpg (https://www.lulu.com/shop/ronald-pattinson-and-russell-gibbon/blitzkrieg-vol-1/paperback/product-429wzw.html)
The second volume contains the recipes. But not just that. There are also overviews of some of the breweries covered, showing their beers at the start and the end of the conflict.
Buy one now and be the envy of your friends! (https://www.lulu.com/shop/ronald-pattinson/blitzkrieg-vol-2/paperback/product-qrkveq.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdGzNmZRD2hGF9_2MaReIffkmX6mXfxmrKP89aMVn9s Rl1vSn3nkIiTosI2siDPyPoeDNwQfdMueHQRB9A7OC06anlz0W 8vd8Kz1pugGmR2u1gAeVOceBXc-rKspmWuYfEN16h2rh033Y8yCq5oBeZiuj1-heJOc0qJqlmPAkKxGsoBm4rQzV223KZ8A/w283-h400/Blitzkrieg_PartTwo.jpg (https://www.lulu.com/shop/ronald-pattinson/blitzkrieg-vol-2/paperback/product-qrkveq.html)
More... (http://barclayperkins.blogspot.com/2023/07/lets-brew-1941-late-heineken-beiersch.html)