1966 DDR malt specifications

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.