Märzen 1939 Heineken Meibier

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kevin58

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This was Heineken's attempt in 1939 to make a seasonal beer brewed in the spring and served later in the summer very much like a German Märzen. It was only brewed in 1939 and then abandoned. The idea was to have a Bok strength beer but much paler in color. I made this in January and just started pouring from the keg about two weeks ago and it's gone already.

This recipe originated on Ron Pattinson's Shut Up About Barclay Perkins blog and is taken from the Heineken brew logs. His blog post included the decoction mash schedule but I did a simple infusion mash instead.

Recipe Specifications
--------------------------
Boil Size: 6.82 gal
Post Boil Volume: 6.07 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.061 SG
Estimated Color: 3.9 SRM
Estimated IBU: 35.2 IBUs
Brewhouse Efficiency: 76.50 %
Est Mash Efficiency: 81.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU Volume
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 100.0 % -
1.00 oz Hallertauer Mittelfrueh [6.00 %] - Boil 90.0 min Hop 2 20.5 IBUs -
1.00 oz Hallertauer Mittelfrueh [6.00 %] - Boil 30.0 min Hop 3 14.7 IBUs -
1.0 pkg Omega (Pilsner 1 OYL-101) Yeast 4 - -


Mash Schedule: Light/Medium Body (150F)
Total Grain Weight: 12 lbs
----------------------------
Name Description Temp Step Time
Saccharification Add 7.70 gal of water at 158.3 F 150.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min


Here is a pic of the first sample around the first of April. A bit hazy at the time but it cleared up nicely.
 

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