There is a very good reason for squeezing the dishcloth of this TGL 7764 totally dry. When this is published I'll be on a two-week trip to the USA with my kids. As I can't post as easily when away, I always queue posts to cover the whole of the trip before I leave. Having a theme like this lets me bash out a whole load of posts quickly. I've been aiming for three every day.
I've also spotted a use for the material I'm accumulating. (I don't like writing a whole load of stuff on a topic without an ulterior motive.) It would fit very nicely into my book "DDR!". When I have time, I'll add it all in and publish a second edition. "When I have time" being quite a big caveat.
Right. Back to the actual topic. This table demonstrates a big change in DDR brewing practices since 1960. In the earlier edition of the standards, there's no mention of hop extract. In 1980, it could contribute up to 70% of the bitterness.
Remember me saying that the specs of Edel-Bräu Hell and ordinary Hell looked the same. Here's a difference: Edel-Bräu Hell had less hop extract and some top-class hops. Something similar is happening with the Pilsners, where the bottom-level Deutsches Pilsner has more hop extract and no posh hops.
Just realised that I have some labels for Vollbier Extra. Interesting. It cost 0.98 M for half a litre. While the stronger Vollbier Hell coast 0.72 M. Which might explain why Extra got better hops.
|1980 DDR hop extract and hop usage|
|Type||max % bitter substances from hop extract||min % from A hops|
|Deutsches Pilsner Spezial|
|Weißer Bock or Bockbier Hell|
|Dunkler Bock or Bockbier Dunkel|
|1980 TGL 7764, page 6.|