You'd imagined it more exciting, I'm guessing. It really does just list malt and hops. There's nothing specific at all. Just the total quantities of malt and hops.
Obviously, the stronger styles like Bock and Porter needed more malt than Hell. The hopping rate is more useful. Quite a lot more in the Porter than any of the other types.
I've calculated the hop rate per 100 kg of malt. It takes the strength of the beer out of the equation, allowing a true comparison of the hopping rates. The size of Porter's victory over Deutsches Porter is much reduced by this measurement.
|1960 DDR beer ingredients per hl|
|Category||Type||kg malt per hl||Hops gm per hl||kg hops/100 kg malt|
|Einfachbier||Jung- und Braunbier||4.5||40||60||0.89||1.33|
|Starkbier||Weisser Bock or Bockbier Hell||26||180||220||0.69||0.85|
|Dunkler Bock or Bockbier Dunkel||26||150||200||0.58||0.77|
|1960 TGL7764 page 2.|
But, the fun isn't quite over. Because there are a few other ingredients. One of which is a bit of a shock.
Rather surprisingly, sugar was only allowed in one type of beer: Doppel-Caramel. Though caramel for colour was to be found in many different styles.
|1960 DDR other beer ingredients|
|Type||sugar kg/ hl max||caramel max||artificial sweetener 450-times sweetness g/hl max||table salt g/hl max|
|Junng- und Braunbier||-||0.2||8||-|
|1960 TGL7764 page 3.|
Quire surprised to see salt in there. But only in Porter. And artificial sweetener. Though that was allowed for certain types of beer in West Germany, too. Still is, for that matter.