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Yet another Heineken recipe from the eve of WW II. This time a nice, watery Pale Lager.
The other regular Pale Lager at Heineken was Licht Lagerbier. A 3.5% ABV beer which was a sort of session Pils. If you want to go all style Nazi.

Its grist was identical to the full-strength Pils: 80% pilsner malt and 20% rice. The form of the latter not being specified in the records. Not really much more to discuss there. It’s a very simple grist which much have produced a pretty light and easy-drinking beer. Something like a Lager AK, I suppose.

Not really having much of an idea what the hops were, I’ve plumped for Hallertau. The description in the brewing record, “Kra. R” doesn’t say much to me. What I do know for certain is that they were from the 1938 harvest.

1939 Heineken Licht Lagerbier
pilsner malt 6.50 lb 78.79%
flaked rice 1.75 lb 21.21%
Hallertau 90 mins 0.25 oz
Hallertau 60 mins 0.33 oz
Hallertau 30 mins 0.67 oz
OG 1036
FG 1009
ABV 3.57
Apparent attenuation 75.00%
IBU 16
SRM 2.5
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