Shut up about Barclay Perkins - Let's Brew Wednesday - 1911 Heineken Bok
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Unlike some of my Lager recipes, this one comes from a brewing record. Though not a full brewing record.
Because, while it does have details of the ingredients and the fermentation, there’s nothing about mashing or boiling. Which is a bit of a bummer. So those bits are just guesses.
Apart from the shit attenuation, this isn’t a million miles away from a modern Dutch Bok. Reddish in colour, malty and without a huge amount of bitterness. It is a lovely beer. I know because I’ve drunk it. Coronado in San Diego brewed the recipe a couple of years ago. Dangerously drinkable would be my description.
There’s still a Heineken Bok, though 20 years or so ago they changed it to a Tarwe (wheat) Bok. I’ve heard rumours that the current Amstel Bok recipe is closer to the original Heineken one. I can believe that. Or rather, would like to. Amstel Bok is my favourite Heineken beer by a long way. And stupidly cheap. I get stuck into it every Autumn.
This was a beer brewed in Heineken’s Rotterdam brewery, located on the not very might river Rotter. It wasn’t far from where I used to live in Rotterdam. I used to walk past the one remaining bit – offices I think – on my way back from town.
| 1911 Heineken Bok |
| pilsner malt 2 row |
12.50 lb |
80.33% |
| Munich malt 20L |
2.75 lb |
17.67% |
| Carafa III |
0.31 lb |
1.99% |
| Saaz 60 min |
1.50 oz |
|
| OG |
1067.5 |
|
| FG |
1029.5 |
|
| ABV |
5.03 |
|
| Apparent attenuation |
56.30% |
|
| IBU |
16 |
|
| SRM |
17 |
|
| Mash double decoction |
|
|
| Boil time |
90 minutes |
|
| pitching temp |
48º F |
|
| Yeast |
WLP830 German Lager |
|
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