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Love heineken! Anyone got a recipe?

hate i, would never thjink of brewing it, but someone might.

Some people do actually like it wassa...especially on tap...yes there is a difference between draught and tap...a residual sweetness ( yes i am a beer wanker...deal with it)...

A dutch lager kit with hersbrucker hops and 250gms of honey should be a good start

Nothing wrong with a beer wanker.....thanks Magooman i will give it a shot.

The recipe given to me by local HBS (Malthouse HBS) goes like this:-

ESB Malthouse bitter
Light Malt 500g
Dextrose 250g
Corn Syrup 250g
Hallertau finishing hops
Saaz finishing hops
Saflager S23 yeast

I've made it up a couple of times both myself and Mrs GW (the main beer drinker) both enjoy it

Mash 1.36 German pilsner malt and 113g of german light crystal malt
1.5kg of extra light DME or LME
Hops
14g northern brewer @ 8% 60min
28 German hallertau hersbrucker @ 3% 60min

7g German hallertau hersbrucker (flavor hop ) 10min

Wyeast 2042 Danish lager yeast

Cheers Daza

Daz,

Have you ever tried this as a malt extract recipe?

Oliver

Oliver wrote:Daz,

Have you ever tried this as a malt extract recipe?

Oliver

No but would you like the extract recipe??
Daza

Replace the Pilsner malt with 1kg LDME. Keep the light crystal, steep it.
Rest of the recipe as is.

If you're doing a partial boil you may need to adjust the hop additions.

I looked at the style guidelines, target IBU's 15 - 25. OG 1046 -1-56

Cheers,
Greg

Try a Brewcraft dutch lager with a number 60 german lager kit converter with saflager yeast, i love heineken and this is the best that i have been able to brew!!

One addition to these recipes is to take your fermenter- at the end of primary, and stick it out in the direct sun for 10 minutes- longer in winter.

I am serious. This will get you even closer to Heineken than you ever thought possible.

wow ok i never would have thought of that, i have always been told that sunlight is a killer, what does this do to make it better??

Heineken and other green-bottled beer (and clear bottled) will be exposed to sunlight at some point- more than likely. This reacts with the hops to produce that 'skunky' flavour.

Now, take a swig of Heineken or Corona or something. Skunky. It's the missing flavour component of all of those recipes.

Grumpywolf wrote:The recipe given to me by local HBS (Malthouse HBS) goes like this:-

ESB Malthouse bitter
Light Malt 500g
Dextrose 250g
Corn Syrup 250g
Hallertau finishing hops
Saaz finishing hops
Saflager S23 yeast

I've made it up a couple of times both myself and Mrs GW (the main beer drinker) both enjoy it

What method did you use for this? I am fairly new to brewing so if you could spell it out in noob speak that would be good. I have all of the ingredients, just need to know the method. Cheers

Anzac Cookies wrote:

Grumpywolf wrote:The recipe given to me by local HBS (Malthouse HBS) goes like this:-

ESB Malthouse bitter
Light Malt 500g
Dextrose 250g
Corn Syrup 250g
Hallertau finishing hops
Saaz finishing hops
Saflager S23 yeast

I've made it up a couple of times both myself and Mrs GW (the main beer drinker) both enjoy it

What method did you use for this? I am fairly new to brewing so if you could spell it out in noob speak that would be good. I have all of the ingredients, just need to know the method. Cheers

Gotta start somewhere m8, bassically depending on your mods most brewing (kits) is the same, just boil all fermentables for 15-30 mins, with the hops depending on what effect you want you may want to boil for 20 mins for bitterness, 2 mins for flavour or you can throw them in the 2nd for aroma, add 10 litres to fermenter( cold water ), add hot ingredients and top up to desired litres ( usually between 20 - 23 ), if your final volume was say 15 litres then you would adjust the initial cold water accordingly( say 5 instead of 10 ), sprinkle in your yeast and sit back and as usuall crack a cold one ( note every method involves cracking a cold one)

Thanks LethalDog for your help yet again. I will let you know how it works out

I made a simmilar recipe to that one with 250g wheat malt. I found that the kit bitterness from Coopers Original Draught kit over powers the extra hops. I would add 20g each of Hallertau and Saaz instead of the original 10g, should I do this one again.

Thats my 2 cents.

Jub

JubJub wrote:I made a simmilar recipe to that one with 250g wheat malt. I found that the kit bitterness from Coopers Original Draught kit over powers the extra hops. I would add 20g each of Hallertau and Saaz instead of the original 10g, should I do this one again.

Thats my 2 cents.

Jub

I was wondering did you boil the hops for 20mins, or only boil for a couple of mins like LD suggested?

Boiled the hallertau for 25mins, saaz for 5mins.

Brewed for 10 days.
Diacetal rest 2 days.
lagered at 4*c for 2 weeks.
Bottled for 2+ weeks.

Was nicely aromatic and with a saaz bite, but as it matures it is getting more bitter. Still better than megaswill, but I like a complex flavour. It dosen't have that sharp end of mouth that heinekin does.

Jub.

Kippo wrote:Love heineken! Anyone got a recipe?

Hey Kippo,
Last Heineken I made was a Brewcraft Munich Lager, Safale Yeast S04, Morgans Lager Malt 1kg, 10g of Hallertau added at start, and 10g of Saaz after 3-4 days. Saaz was only in warm water before straining into brew (Recommended from local brew shop), Hallertau was in hot water before straining.
Hallertau taste was a bit strong and would recommend one teaspoon full only.
Overall a great beer, friend and neighbours recommend but hop taste minimally overbearing. Euro taste was obvious.
Judging via taste, and I have done alot of hallertau, half (5g) is plenty.