Don't you just love how well organised everything was in the DDR? Each type of beer and each type of malt had a legal definition. Perfect for keeping "innovative" brewers at bay.
This first table has some information about the appearance and flavour of the different types of malt. I'm surprised by how dark the Caramunich could be. Almost three-quarters of the way to Farb-Malz.And enormously darker than Munich malt.But all is not quite what it seems.
Two different colour scales are used in the table. Caramunich and Farb-Malz are on the Lintner scale, all the rest on Brandt. What the hell? All these obscure colour scales drive me nuts. I've some conversion from Brandt to EBC. But not for Lintner. If anyone has full conversions of these scales to something normal like EBC, I'd be very grateful.
The flavour descriptions are much as you would expect. But a bit heavy on negative rather than positive descriptions.
1953 DDR malt characteristics | |||
malt | flavour | Colour | Appearance of grain interior |
Wheat Malt | aromatic malt | 0.20 to 0.35 | pale |
Kara-Münch | malty not very bitter, burnt or predominantly bready | 40 to 90 | dark brown |
Kara-Pils | 0.70 to 1.50 | golden brown | |
Farb-Malz | not strongly bitter or burnt | min. 140 | dark brown, not black |
Brüh malt | aromatic malt | min 2 | golden brown |
Munich Malt | 0.80 to 1.20 | light brown | |
Pilsner malt | 0.16 to 0.26 | pale | |
Vienna Malt | 0.28 to 0.40 | ||
Source: | |||
1953 TGL 6841:1 page 1. |
Isn't Lintner a measure of diastatic power? °Lintner = (°WK + 16)/3.5. Or did Mr Lintner develop a scale for color too?
ReplyDeleteE. James,
ReplyDeleteMr. Lintner was clearly a busy man.