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25-07-2022, 07:11
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2022/07/1980-ddr-beer-ingredients.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPo1Ln35UdL3YPBojbU_pDk0fvxJskiRYFZHj23f20a s7bRwDbUjp3Q61VaX8hsT0HuRBbZa2TBeyt0WmaabCSzCDnaAK-4TnAUHuVfZ9wy9Yq5oX4-FrxnZp7mKpssUGTykLBbQMtCfPcgiNoLbcJKoT7MPnfXq5nHAF iFakwG5i2jZQ9zCgTywJ/w400-h293/Rostocker_Edel_Braeu_Vollbier_Hell.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPo1Ln35UdL3YPBojbU_pDk0fvxJskiRYFZHj23f20a s7bRwDbUjp3Q61VaX8hsT0HuRBbZa2TBeyt0WmaabCSzCDnaAK-4TnAUHuVfZ9wy9Yq5oX4-FrxnZp7mKpssUGTykLBbQMtCfPcgiNoLbcJKoT7MPnfXq5nHAF iFakwG5i2jZQ9zCgTywJ/s952/Rostocker_Edel_Braeu_Vollbier_Hell.jpg)
We continue our trundle through the 1980 version of TGL 7764 with a look at the ingredients allowed.
The hopping specifications are very different owing to the introduction of hop extract. Meaning that the hopping rate can't be given in gm/hl any more. Instead, active bitter substances are specified. Not really sure what that means. But at least the relative hopping rates are still obvious.
Several new ingredients have been added, notably amongst the adjuncts, where rice grits and maize grits have appeared.
On the sour side, there much of interest. Dekkera bruxellensis - Brattanomyces to you and me - is specifically mentioned. Also, that it was only for Porter. Interestingly, no restriction was placed on the use of Lactobacillus. You would have thought that was only appropriate for Berliner Weisse.
What was lactic acid being used for? Was it as a souring shortcut for Berliner Weisse? Or did it have some other use?
Berliner Weisse had to have a minimum of 30% wheat malt. While Weizenbier had to include at least 20%.
1980 DDR beer ingredients
Category
Type
kg malt per hl
Hops, hop extract expressed in active bitter substances g/hl
Alkoholfreies Bier
Aubi
11
9
Einfachbier
Dunkel
9
1.9
Schankbier
Weißbier
11.5
4.2
Vollbier
Extra
14.5
9.7
Hell
16.2
8.5
Edel-Bräu Hell
17.2
8.5
Dunkel
17.2
8.5
Doppe1-KarameIbier
10.5
1.8
Schwarzbier
19
10
Deutsches Pilsner
19.2
11.5
Diabetiker-Pils
18
15
Deutsches Pilsator
19.2
16
Deutsches Pilsner Spezial
20.2
16
Märzen
24
10
Weizenbier
18
4.5
Starkbier
Weißer Bock or Bockbier Hell
26
8
Dunkler Bock or Bockbier Dunkel
26
8
Deutscher Porter
34
22
Source:
1980 TGL 7764, page 2.
Here's the full list of permitted ingredients.
4. RAW MATERIALS AND ADDITIVES
All raw materials and additives must comply with food law regulations,
Brewing malt according to TGL 17756
Hops for brewing according to TGL 26778/01
Hop extract according to TGL 34097
Unmalted barley according to TGL 25709/01
Rice grits for brewing according to TGL 23219
Sugar (sucrose) according to TGL 3070/01
Caramel according to TGL 36604
caramel
maize grits
Saccharin according to the 2nd pharmacopoeia of the GDR (2nd AB - GDR)
brewing waterFermentation organisms:
Saccharomyces uvarum (carlsbergensis)
Saccharomyces cerevisiae
Dekkera bruxellensis
Lactobacterium delbrückii Enzyme preparations:
Brewery enzyme according to TGL 29166/01
amylases
proteases
ß-glucanasesOrganic acids:
Lactic acid according to TGL 24132
Adipic acid according to TGL 6964Salts
Calcium chloride according to 2. AB - DDR
Calcium sulphate according to 2. AB - DDR
Cooking salt B according to TGL 21020/03
or rock salt according to TGL 21020/02Stabilizing agent
tannin
silica gel preparations
tannin adsorbents
pepsin concentrate
papain
1-ascorbic acid according to TGL 20130
bentonites
1980 TGL 7764, pages 2 - 3.
More... (http://barclayperkins.blogspot.com/2022/07/1980-ddr-beer-ingredients.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPo1Ln35UdL3YPBojbU_pDk0fvxJskiRYFZHj23f20a s7bRwDbUjp3Q61VaX8hsT0HuRBbZa2TBeyt0WmaabCSzCDnaAK-4TnAUHuVfZ9wy9Yq5oX4-FrxnZp7mKpssUGTykLBbQMtCfPcgiNoLbcJKoT7MPnfXq5nHAF iFakwG5i2jZQ9zCgTywJ/w400-h293/Rostocker_Edel_Braeu_Vollbier_Hell.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPo1Ln35UdL3YPBojbU_pDk0fvxJskiRYFZHj23f20a s7bRwDbUjp3Q61VaX8hsT0HuRBbZa2TBeyt0WmaabCSzCDnaAK-4TnAUHuVfZ9wy9Yq5oX4-FrxnZp7mKpssUGTykLBbQMtCfPcgiNoLbcJKoT7MPnfXq5nHAF iFakwG5i2jZQ9zCgTywJ/s952/Rostocker_Edel_Braeu_Vollbier_Hell.jpg)
We continue our trundle through the 1980 version of TGL 7764 with a look at the ingredients allowed.
The hopping specifications are very different owing to the introduction of hop extract. Meaning that the hopping rate can't be given in gm/hl any more. Instead, active bitter substances are specified. Not really sure what that means. But at least the relative hopping rates are still obvious.
Several new ingredients have been added, notably amongst the adjuncts, where rice grits and maize grits have appeared.
On the sour side, there much of interest. Dekkera bruxellensis - Brattanomyces to you and me - is specifically mentioned. Also, that it was only for Porter. Interestingly, no restriction was placed on the use of Lactobacillus. You would have thought that was only appropriate for Berliner Weisse.
What was lactic acid being used for? Was it as a souring shortcut for Berliner Weisse? Or did it have some other use?
Berliner Weisse had to have a minimum of 30% wheat malt. While Weizenbier had to include at least 20%.
1980 DDR beer ingredients
Category
Type
kg malt per hl
Hops, hop extract expressed in active bitter substances g/hl
Alkoholfreies Bier
Aubi
11
9
Einfachbier
Dunkel
9
1.9
Schankbier
Weißbier
11.5
4.2
Vollbier
Extra
14.5
9.7
Hell
16.2
8.5
Edel-Bräu Hell
17.2
8.5
Dunkel
17.2
8.5
Doppe1-KarameIbier
10.5
1.8
Schwarzbier
19
10
Deutsches Pilsner
19.2
11.5
Diabetiker-Pils
18
15
Deutsches Pilsator
19.2
16
Deutsches Pilsner Spezial
20.2
16
Märzen
24
10
Weizenbier
18
4.5
Starkbier
Weißer Bock or Bockbier Hell
26
8
Dunkler Bock or Bockbier Dunkel
26
8
Deutscher Porter
34
22
Source:
1980 TGL 7764, page 2.
Here's the full list of permitted ingredients.
4. RAW MATERIALS AND ADDITIVES
All raw materials and additives must comply with food law regulations,
Brewing malt according to TGL 17756
Hops for brewing according to TGL 26778/01
Hop extract according to TGL 34097
Unmalted barley according to TGL 25709/01
Rice grits for brewing according to TGL 23219
Sugar (sucrose) according to TGL 3070/01
Caramel according to TGL 36604
caramel
maize grits
Saccharin according to the 2nd pharmacopoeia of the GDR (2nd AB - GDR)
brewing waterFermentation organisms:
Saccharomyces uvarum (carlsbergensis)
Saccharomyces cerevisiae
Dekkera bruxellensis
Lactobacterium delbrückii Enzyme preparations:
Brewery enzyme according to TGL 29166/01
amylases
proteases
ß-glucanasesOrganic acids:
Lactic acid according to TGL 24132
Adipic acid according to TGL 6964Salts
Calcium chloride according to 2. AB - DDR
Calcium sulphate according to 2. AB - DDR
Cooking salt B according to TGL 21020/03
or rock salt according to TGL 21020/02Stabilizing agent
tannin
silica gel preparations
tannin adsorbents
pepsin concentrate
papain
1-ascorbic acid according to TGL 20130
bentonites
1980 TGL 7764, pages 2 - 3.
More... (http://barclayperkins.blogspot.com/2022/07/1980-ddr-beer-ingredients.html)