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You must be amazed. A Let's Brew three weeks in a row. What's happeneing to me.

It's only because I've already written these recipes for another project. What is that project exactly? I'll tell you when it's 100% definite. It's almost there. Almost.

We've another beer from Heineken's Rotterdam brewery. One of the ones they brewerd rather less of than the Gerste we saw last time. Logical enough, as Bok was a seasonal beer, as it still is today in Holland. They're released at an agreed date in October. But it waasn't always like that.

Dutch Bokbier season used to be Lent. But breweries kept releasing their Boks earlier and earlier. By the time the season had effectively moved to Autumn, the brewers' organisation said enough was enough. They set a release date each year which their members agreed to stick to. It's lasted until today, at least among the older breweries.

On with the recipe. The malts are a bit of a guess. The records have a column headed "Kleur mout" or "coloured malt". Which is a bit vague. There are two separate numbers for the Bok, quite a lot of one and not very much of the other. As I know the beer was pretty dark brown, the only way that colour is possible is if the smaller quantity is some form of roasted malt. Feel free to make any substitutions you fancy.

It's pretty lightly hopped, as were all of Heineken's beers at this point. You should see the Pils. Very few hops for the style. Hang on, you probably will see it. I've that one pencilled in for next week.

The mash technique is also a guess. Don't feel obliged to follow it. .

That's me done. Just the recipe itself to go.

1911 Heineken Bok
pilsner malt 2 row 12.25 lb 79.91%
Munich malt 20L 2.75 lb 17.94%
Carafa III 0.33 lb 2.15%
Saaz 60 min 9.00 oz
OG 1067.5
FG 1029.5
ABV 5.03
Apparent attenuation 56.30%
IBU 17
SRM 20
Mash double decoction
Boil time 90 minutes
pitching temp 48ยบ F
Yeast WLP830 German Lager