Shut up about Barclay Perkins - Let's Brew - 1939 Heineken Beiersch
Visit the Shut up about Barclay Perkins site
One of Heineken’s first Lagers, Beiersch simply means “Bavarian” in Dutch. It was presumably intended to be a Much type of Dark Lager. Although it was called Beiersch in the brewhouse by 1939 it was being marketed as Münchener.With a slightly higher OG than Pils, it was their strongest year-round beer. Not that they brewed it that often – only 15 times in the whole of 1939. A volume of just 4435 hl out of a total of 299,053 hl brewed (in the Rotterdam brewery).
The grist is surprisingly complicated with no fewer than four malts. In addition to the base pilsner malt there’s caramel malt, broeimout (“heating malt”) which is a type of amber malt, and kleurmout (“coloured malt”) which is a type of black malt. There’s also some caramel.
There was a single type of Hallertau hops from the 1938 harvest. Not a huge amount of them, though. Which is pretty typical of Heineken’s beers of this period. If I’ve interpreted the brewing record correctly, most were added fairly late in the boil.
| 1939 Heineken Beiersch |
| pilsner malt |
10.25 lb |
87.83% |
| caramel malt 60 L |
0.50 lb |
4.28% |
| amber malt |
0.67 lb |
5.74% |
| carafa III |
0.125 lb |
1.07% |
| caramel 1000 SRM |
0.125 lb |
1.07% |
| Hallertau 90 mins |
0.25 oz |
|
| Hallertau 60 mins |
0.25 oz |
|
| Hallertau 30 mins |
0.50 oz |
|
| OG |
1051 |
|
| FG |
1013 |
|
| ABV |
5.03 |
|
| Apparent attenuation |
74.51% |
|
| IBU |
12 |
|
| SRM |
18 |
|
| 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...
