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21-07-2022, 07:18
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https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYNmpLgEK4QtPZPPXg8YzJg1lmOm9jYw6TvbiaxHtM9 _yhYTp2i6nHbX8KCThjeFjYlS9055u2GtRzJTBaCXHHXu1Lq5B Hl2xL6jHHO4y5cNT79ZuU9Wp5BXm8akhRzNzvLRuyftRQuyHjQ f_ASPufnWtTHHK_aC_IVV4NLLu0BkZPmLtLxolpCuT/w400-h261/Zittau_Malzbier.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYNmpLgEK4QtPZPPXg8YzJg1lmOm9jYw6TvbiaxHtM9 _yhYTp2i6nHbX8KCThjeFjYlS9055u2GtRzJTBaCXHHXu1Lq5B Hl2xL6jHHO4y5cNT79ZuU9Wp5BXm8akhRzNzvLRuyftRQuyHjQ f_ASPufnWtTHHK_aC_IVV4NLLu0BkZPmLtLxolpCuT/s1063/Zittau_Malzbier.jpg)
Aren't you lot lucky? More details about DDR malt types. Something you never thought you'd need to know about.There are still eight different types of malt. Just not exactly the same ones. Gone are Brühmalz and Vienna malt. And in come melanoidin and Kara-Hell. I'm guessing the former was replacement for Brühmalz
Not just the types of, also the specs for some have changed. Most notably Kara-Münch, which has become much paler. The 1953 standard was 40 to 90, which seemed high to me. Incidentally, they're using two colour scales again. Kara-Hell, Kara-Münch and Farbmalz are on the lintner scale, the rest Brand.
Kara-Pils has also become paler, ending up with the same colour as standard Pilsner malt.
Next time will be real fun. As this document has much more detailed technical specifications.
1966 DDR malt characteristics
Type
Flavour
Colour
Appearance of endosperm
Pilsner malt
malt-aromatic
0.16 to 0.25
pale, floury grains at least 94%
Munich malt
0.80 to 1.20
light brown, floury kernels at least 90%, occasionally browned kernels permitted
Melanoidin malt
3.0 to 6.0
golden brown, glassy
Kara-Pils-Malt
malty, not bitter and not burnt
0.16 to 0.25
pale, glassy
Kara-Hell-malt
5.0 to 14.0
golden brown
Kara-Münch malt
15.0 to 40.0
dark brown
Farbmalz
not bitter
140 to 180
dark brown
Wheat malt
malt-aromatic
0.20 to 0.30
pale, floury
Source:
1966 TGL 17756 page 2.
More... (http://barclayperkins.blogspot.com/2022/07/1966-ddr-malt-characteristics.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYNmpLgEK4QtPZPPXg8YzJg1lmOm9jYw6TvbiaxHtM9 _yhYTp2i6nHbX8KCThjeFjYlS9055u2GtRzJTBaCXHHXu1Lq5B Hl2xL6jHHO4y5cNT79ZuU9Wp5BXm8akhRzNzvLRuyftRQuyHjQ f_ASPufnWtTHHK_aC_IVV4NLLu0BkZPmLtLxolpCuT/w400-h261/Zittau_Malzbier.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYNmpLgEK4QtPZPPXg8YzJg1lmOm9jYw6TvbiaxHtM9 _yhYTp2i6nHbX8KCThjeFjYlS9055u2GtRzJTBaCXHHXu1Lq5B Hl2xL6jHHO4y5cNT79ZuU9Wp5BXm8akhRzNzvLRuyftRQuyHjQ f_ASPufnWtTHHK_aC_IVV4NLLu0BkZPmLtLxolpCuT/s1063/Zittau_Malzbier.jpg)
Aren't you lot lucky? More details about DDR malt types. Something you never thought you'd need to know about.There are still eight different types of malt. Just not exactly the same ones. Gone are Brühmalz and Vienna malt. And in come melanoidin and Kara-Hell. I'm guessing the former was replacement for Brühmalz
Not just the types of, also the specs for some have changed. Most notably Kara-Münch, which has become much paler. The 1953 standard was 40 to 90, which seemed high to me. Incidentally, they're using two colour scales again. Kara-Hell, Kara-Münch and Farbmalz are on the lintner scale, the rest Brand.
Kara-Pils has also become paler, ending up with the same colour as standard Pilsner malt.
Next time will be real fun. As this document has much more detailed technical specifications.
1966 DDR malt characteristics
Type
Flavour
Colour
Appearance of endosperm
Pilsner malt
malt-aromatic
0.16 to 0.25
pale, floury grains at least 94%
Munich malt
0.80 to 1.20
light brown, floury kernels at least 90%, occasionally browned kernels permitted
Melanoidin malt
3.0 to 6.0
golden brown, glassy
Kara-Pils-Malt
malty, not bitter and not burnt
0.16 to 0.25
pale, glassy
Kara-Hell-malt
5.0 to 14.0
golden brown
Kara-Münch malt
15.0 to 40.0
dark brown
Farbmalz
not bitter
140 to 180
dark brown
Wheat malt
malt-aromatic
0.20 to 0.30
pale, floury
Source:
1966 TGL 17756 page 2.
More... (http://barclayperkins.blogspot.com/2022/07/1966-ddr-malt-characteristics.html)