There are still eight different types of malt. Just not exactly the same ones. Gone are Brühmalz and Vienna malt. And in come melanoidin and Kara-Hell. I'm guessing the former was replacement for Brühmalz
Not just the types of, also the specs for some have changed. Most notably Kara-Münch, which has become much paler. The 1953 standard was 40 to 90, which seemed high to me. Incidentally, they're using two colour scales again. Kara-Hell, Kara-Münch and Farbmalz are on the lintner scale, the rest Brand.
Kara-Pils has also become paler, ending up with the same colour as standard Pilsner malt.
Next time will be real fun. As this document has much more detailed technical specifications.
|1966 DDR malt characteristics|
|Type||Flavour||Colour||Appearance of endosperm|
|Pilsner malt||malt-aromatic||0.16 to 0.25||pale, floury grains at least 94%|
|Munich malt||0.80 to 1.20||light brown, floury kernels at least 90%, occasionally browned kernels permitted|
|Melanoidin malt||3.0 to 6.0||golden brown, glassy|
|Kara-Pils-Malt||malty, not bitter and not burnt||0.16 to 0.25||pale, glassy|
|Kara-Hell-malt||5.0 to 14.0||golden brown|
|Kara-Münch malt||15.0 to 40.0||dark brown|
|Farbmalz||not bitter||140 to 180||dark brown|
|Wheat malt||malt-aromatic||0.20 to 0.30||pale, floury|
|1966 TGL 17756 page 2.|