1980 DDR beer ingredients

We continue our trundle through the 1980 version of TGL 7764 with a look at the ingredients allowed.

The hopping specifications are very different owing to the introduction of hop extract.  Meaning that the hopping rate can't be given in gm/hl any more. Instead, active bitter substances are specified. Not really sure what that means. But at least the relative hopping rates are still obvious.

Several new ingredients have been added, notably amongst the adjuncts, where rice grits and maize grits have appeared. 

On the sour side, there much of interest. Dekkera bruxellensis - Brattanomyces to you and me - is specifically mentioned. Also, that it was only for Porter. Interestingly, no restriction was placed on the use of Lactobacillus. You would have thought that was only appropriate for Berliner Weisse.

What was lactic acid being used for? Was it as a souring shortcut for Berliner Weisse? Or did it have some other use?

Berliner Weisse had to have a minimum of 30% wheat malt. While Weizenbier had to include at least 20%.

1980 DDR beer ingredients
Category	Type	kg malt per hl	Hops, hop extract expressed in active bitter substances g/hl
Alkoholfreies Bier	Aubi	11	9
Einfachbier	Dunkel	9	1.9
Schankbier	Weißbier	11.5	4.2
Vollbier	Extra	14.5	9.7
	Hell	16.2	8.5
	Edel-Bräu Hell	17.2	8.5
	Dunkel	17.2	8.5
	Doppe1-KarameIbier	10.5	1.8
	Schwarzbier	19	10
	Deutsches Pilsner	19.2	11.5
	Diabetiker-Pils	18	15
	Deutsches Pilsator	19.2	16
	Deutsches Pilsner Spezial	20.2	16
	Märzen	24	10
	Weizenbier	18	4.5
Starkbier	Weißer Bock or Bockbier Hell	26	8
	Dunkler Bock or Bockbier Dunkel	26	8
	Deutscher Porter	34	22
Source:
1980 TGL 7764, page 2.

Here's the full list of permitted ingredients.

4. RAW MATERIALS AND ADDITIVES
All raw materials and additives must comply with food law regulations,
Brewing malt according to TGL 17756
Hops for brewing according to TGL 26778/01
Hop extract according to TGL 34097
Unmalted barley according to TGL 25709/01
Rice grits for brewing according to TGL 23219
Sugar (sucrose) according to TGL 3070/01
Caramel according to TGL 36604
caramel
maize grits
Saccharin according to the 2nd pharmacopoeia of the GDR (2nd AB - GDR)
brewing water

Fermentation organisms:
Saccharomyces uvarum (carlsbergensis)
Saccharomyces cerevisiae
Dekkera bruxellensis
Lactobacterium delbrückii 

Enzyme preparations:
Brewery enzyme according to TGL 29166/01
amylases
proteases
ß-glucanases

Organic acids:
Lactic acid according to TGL 24132
Adipic acid according to TGL 6964

Salts
Calcium chloride according to 2. AB - DDR
Calcium sulphate according to 2. AB - DDR
Cooking salt B according to TGL 21020/03
or rock salt according to TGL 21020/02

Stabilizing agent
tannin
silica gel preparations
tannin adsorbents
pepsin concentrate
papain
1-ascorbic acid according to TGL 20130
bentonites
1980 TGL 7764, pages 2 - 3.