1980 DDR other beer ingredients

You know the drill by now. Loads of details about DDR beer standards that you have no need to know. But I'm going to tell you them anyway.

It's the turn of adjuncts. Of which there are more types than in 1960, when the only options were rice and unmalted barley.

Brewing malt may be partially replaced by raw grain and sugar, the following application factors must be taken into account:

Rice grits 0.98 = 98% of the amount of malt to be replaced
Unpeeled barley 1.25 = 125% of the amount of malt to be replaced
Hulled barley 1.20 = 120% of the amount of malt to be replaced
Sugar 0.78 = 78% of the amount of malt to be replaced
Maize grits 0.98 = 98% of the amount of malt to be replaced

Sugar content, calculated as a proportion of the total amount based on malt, at most 20%.

A refinement factor of 1.01 should be used for the self-milling of malting barley.

At least 30% wheat brewing malt must be used for Weissbier.

For Weizenbier at least 20% wheat brewing malt must be used.

The total amount of bitter substances may partly consist of hop extract, amounts used according to Table 3.
1980 TGL 7764, page 5.

The 1960 version specified a maximum of 25% adjuncts. Here only a maximum is given for sugar, which wasn't allowed as an adjunct earlier. 

Note that less wheat malt was required in Weizenbier than in Weissbier. It's interesting that two of the three Berliner Weissbiers brewed in West Berlin wouldn't have met the DDR standards, as they were brewed from 100% malted barley.

Other ingredients next:

1980 DDR other beer ingredients
Type	Sugar kg/hl max	Caramel kg/hl max	Saccharin 9/hl max	Evaporated salt or rock salt g/hl max
Dunkel (Einfachabler)	—	0.3	8	—
Dunkel (Vollbier)	-	0.2	1	—
Doppel-Karamelbier	6	0.35	—	—
Deutscher Porter	—	0.45	—	100
Source:
1980 TGL 7764 page 7.

The amount of caramel allowed in Doppel-Karamel and Deutscher Porter has increased. And saccharin and caramel are now allowed in Vollbier Dunkel.

Finally some stuff about acids:

For all varieties are allowed:
Lactic acid or adipic acid not more than 25 g/hl
Calcium chloride not more than 20 g/hl or calcium sulphate not more than 50 g/hl.
The addition of acids and salts according to Section 4 as well as acidification with lactobacillus delbruckii is only permitted for mashes and worts.
1980 TGL 7764, page 7.

I take that last sentence to mean that both kettle souring and souring during primary fermentation were allowed.