No shock that the Pilsners were mostly brewed from pilsner malt. Along with some maize. It is a surprise, however, to de "Farve malt" in the two weaker ones. It means "colour malt" and, based on its usage in Porter, seems to be something like black malt. Obviously, it's purpose is to darken the colour a little.
Moving on to the dark Lagers, we hit the first major problem in interpretation. What exactly was lager malt? I'm inclined to go for something like pale Munich malt. It can't just be another name for pilsner malt as the two types are kept very distinct in the records. The small quantity of caramel malt wouldn't account for the seemingly much darker colour.
Note that none of the dark beers contained maize.
The there's the next tricky ingredient: something called "Kulör" in the logs. 18 and 25 litres, respectively for 424 hl of Lager and 377 hl of Export. Clearly it's some sort of liquid caramel, but how dark was it? I could only guess.
Biggest surprise is that the Porter had 20% brown malt. That's so old school. Even in the UK almost no-one used it any more in Stout, except in London.
|Ny Carlsberg grists in 1928-1929|
|Year||Beer||Style||Pilsner malt||Lager malt||caramel malt||brown malt||Farve malt||maize|
|1929||Gammel Carlsberg Exp||Export||97.94%||2.06%|
|Source: Carlsberg brewing record held at the brewery, document number Serie 000000299 000056839.|