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|
|Wheat malt||5.3||4.8||max 15||83.5||84||2.5 to 3.8||5|
|1966 TGL 17756 page 3.|