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22-07-2022, 07:16
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/07/1966-ddr-malt-specifications.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKjv-lVTGTxVA7Tru2Kgwrtu33rXCGcH57SD5ShvoYK437cZHIsB1_k v2D7KyzgH7UaMEWPpq03P_SP9kGd5DBh_OxZx1MbcLZPpzKC3L 11yFvpOr-6wMlB3rFrZi-YC1Ge-ED52jW8jygK-yqgJttFU-AE7wzInCMJGJr3ZFY_adGtJj9IvT_KsZ/w400-h265/Falkenbrauerei_Dresden_Einfach_Malzbier_Dunkel_2.j pg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKjv-lVTGTxVA7Tru2Kgwrtu33rXCGcH57SD5ShvoYK437cZHIsB1_k v2D7KyzgH7UaMEWPpq03P_SP9kGd5DBh_OxZx1MbcLZPpzKC3L 11yFvpOr-6wMlB3rFrZi-YC1Ge-ED52jW8jygK-yqgJttFU-AE7wzInCMJGJr3ZFY_adGtJj9IvT_KsZ/s1071/Falkenbrauerei_Dresden_Einfach_Malzbier_Dunkel_2.j pg)
Here we are with some more malt specifications. With lots od different number, most of which, to be honest, I don't understand.
The specs aren't identical to those of 1953. For example, the extract of wheat malt has increased from 79% to over 80%. Kara-Pils has also increased while Kara-Münch has declined.
Saccharification times have also changed. Munich malt has been reduced from 20 to 30 minutes.
Diastatic power is only required for Pilsner, Munich and Melanoidin malt. Most of the darker darker malts have no requirement to have any diastatic power.
1966 DDR malt specifications
Type
Water content %
Saccharification time
Extract content % in dry matter
Resolution
Degree of protein dissolution according to Kolbach
Diastatic power according to Windisch-Kolbach
max
base value
min
minimum
base value
Yield difference
Hartong number (HZ) minimum
min
Pilsner malt
5
4.5
10 to 15
79.5
80
2.5 to 3.8
5
36 to 42
200
Münchner-Malz
15 to 25
77.5
78
no requirements
80
Melanoidin malt
5.5
5
max 25
no requirements
Kara-Pils-Malz
max 30
no requirements
no requirements
Kara-Hell-Malz
no requirements
74.5
75
Kara-Münch-Malz
69.5
70
Farb-Malz
59.5
60
Wheat malt
5.3
4.8
max 15
83.5
84
2.5 to 3.8
5
Source:
1966 TGL 17756 page 3.
More... (http://barclayperkins.blogspot.com/2022/07/1966-ddr-malt-specifications.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKjv-lVTGTxVA7Tru2Kgwrtu33rXCGcH57SD5ShvoYK437cZHIsB1_k v2D7KyzgH7UaMEWPpq03P_SP9kGd5DBh_OxZx1MbcLZPpzKC3L 11yFvpOr-6wMlB3rFrZi-YC1Ge-ED52jW8jygK-yqgJttFU-AE7wzInCMJGJr3ZFY_adGtJj9IvT_KsZ/w400-h265/Falkenbrauerei_Dresden_Einfach_Malzbier_Dunkel_2.j pg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidKjv-lVTGTxVA7Tru2Kgwrtu33rXCGcH57SD5ShvoYK437cZHIsB1_k v2D7KyzgH7UaMEWPpq03P_SP9kGd5DBh_OxZx1MbcLZPpzKC3L 11yFvpOr-6wMlB3rFrZi-YC1Ge-ED52jW8jygK-yqgJttFU-AE7wzInCMJGJr3ZFY_adGtJj9IvT_KsZ/s1071/Falkenbrauerei_Dresden_Einfach_Malzbier_Dunkel_2.j pg)
Here we are with some more malt specifications. With lots od different number, most of which, to be honest, I don't understand.
The specs aren't identical to those of 1953. For example, the extract of wheat malt has increased from 79% to over 80%. Kara-Pils has also increased while Kara-Münch has declined.
Saccharification times have also changed. Munich malt has been reduced from 20 to 30 minutes.
Diastatic power is only required for Pilsner, Munich and Melanoidin malt. Most of the darker darker malts have no requirement to have any diastatic power.
1966 DDR malt specifications
Type
Water content %
Saccharification time
Extract content % in dry matter
Resolution
Degree of protein dissolution according to Kolbach
Diastatic power according to Windisch-Kolbach
max
base value
min
minimum
base value
Yield difference
Hartong number (HZ) minimum
min
Pilsner malt
5
4.5
10 to 15
79.5
80
2.5 to 3.8
5
36 to 42
200
Münchner-Malz
15 to 25
77.5
78
no requirements
80
Melanoidin malt
5.5
5
max 25
no requirements
Kara-Pils-Malz
max 30
no requirements
no requirements
Kara-Hell-Malz
no requirements
74.5
75
Kara-Münch-Malz
69.5
70
Farb-Malz
59.5
60
Wheat malt
5.3
4.8
max 15
83.5
84
2.5 to 3.8
5
Source:
1966 TGL 17756 page 3.
More... (http://barclayperkins.blogspot.com/2022/07/1966-ddr-malt-specifications.html)