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19-07-2022, 07:48
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https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzy9Mzn7c3ZKOFklod9dGUOPAwiT_Fdcq6Z2vBfzI7R VlhucEJ3H9W9hkSoLtur1IkJCu1ZhlOXrv_7G3-Enqdo6L_8-X3IQfouPbyoabQ-BbDC-5T-HJ_VDUtvil6pq6y2Ioitf0PU_t2flylos2x-zWdxCt7SzwEy031QhV1eB3DT5-wPobOntJ/w400-h300/Berliner_Kindl_Malzbier.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzy9Mzn7c3ZKOFklod9dGUOPAwiT_Fdcq6Z2vBfzI7R VlhucEJ3H9W9hkSoLtur1IkJCu1ZhlOXrv_7G3-Enqdo6L_8-X3IQfouPbyoabQ-BbDC-5T-HJ_VDUtvil6pq6y2Ioitf0PU_t2flylos2x-zWdxCt7SzwEy031QhV1eB3DT5-wPobOntJ/s1045/Berliner_Kindl_Malzbier.jpg)
Yes, we're still in the wonderful world of DDR standards. Looking at some more malt specifications. This time rather more technical stuff.Most of it won't come as much of a surprise. Like the extract of Farb-Malz being lower than for other types of malt.
Some details are implied rather than specified. For example, the malts with no saccharification time specified can't have had any diastatic power. While the longer time for Brüh malt and Munich malt implies that they had less diastatic power than Pilsner malt.
The malt standards documents from the 1950s are pretty brief: just two pages. The equivalent document from 1966 is twice as long and includes handy details such as diastatic power and protein content. As you've probably already guessed, we'll be looking at that later.
1953 DDR malt specifications
malt type
water content % ±0.5
saccharification time minutes
Extract % ±0.5
Wheat Malt
5
10 to 15
79
Kara-Münch
6
—
73
Kara-Pils
Farb-Malz
60
Brüh malt
20 to 30
76
Munich Malt
5
77
Pilsner malt
10 to 15
79
Vienna Malt
15 to 25
Source:
1953 TGL 6841:1 page 2.
More... (http://barclayperkins.blogspot.com/2022/07/1953-ddr-malt-specifications.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzy9Mzn7c3ZKOFklod9dGUOPAwiT_Fdcq6Z2vBfzI7R VlhucEJ3H9W9hkSoLtur1IkJCu1ZhlOXrv_7G3-Enqdo6L_8-X3IQfouPbyoabQ-BbDC-5T-HJ_VDUtvil6pq6y2Ioitf0PU_t2flylos2x-zWdxCt7SzwEy031QhV1eB3DT5-wPobOntJ/w400-h300/Berliner_Kindl_Malzbier.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzy9Mzn7c3ZKOFklod9dGUOPAwiT_Fdcq6Z2vBfzI7R VlhucEJ3H9W9hkSoLtur1IkJCu1ZhlOXrv_7G3-Enqdo6L_8-X3IQfouPbyoabQ-BbDC-5T-HJ_VDUtvil6pq6y2Ioitf0PU_t2flylos2x-zWdxCt7SzwEy031QhV1eB3DT5-wPobOntJ/s1045/Berliner_Kindl_Malzbier.jpg)
Yes, we're still in the wonderful world of DDR standards. Looking at some more malt specifications. This time rather more technical stuff.Most of it won't come as much of a surprise. Like the extract of Farb-Malz being lower than for other types of malt.
Some details are implied rather than specified. For example, the malts with no saccharification time specified can't have had any diastatic power. While the longer time for Brüh malt and Munich malt implies that they had less diastatic power than Pilsner malt.
The malt standards documents from the 1950s are pretty brief: just two pages. The equivalent document from 1966 is twice as long and includes handy details such as diastatic power and protein content. As you've probably already guessed, we'll be looking at that later.
1953 DDR malt specifications
malt type
water content % ±0.5
saccharification time minutes
Extract % ±0.5
Wheat Malt
5
10 to 15
79
Kara-Münch
6
—
73
Kara-Pils
Farb-Malz
60
Brüh malt
20 to 30
76
Munich Malt
5
77
Pilsner malt
10 to 15
79
Vienna Malt
15 to 25
Source:
1953 TGL 6841:1 page 2.
More... (http://barclayperkins.blogspot.com/2022/07/1953-ddr-malt-specifications.html)