Not quite all the fancy malt, mind. Kara-Hell and Munich malt are missing. Which is a shame. I assume that the former was produced much like Kara-Münch and Kara-Pils, with a roasting temperature somewhere between that for those two types.
Munich malt - wouldn't that be made much like pilsner malt, just with a higher kilning temperature?
really nice to have a fairly detailed description of the process of
making Brühmalz. If only I understood what the he4ll it meant.
|DDR 1960s speciality malts|
|Farbmalz||Green malt or moistened kilned malt is roasted in a ball roaster at 180 - 220ºC with constant rotation. It is partially debittered by injecting water.||very strong coloring special malt, gives the beer a slightly burnt taste|
|Brühmalz||Green malt that is kept for 3 days is piled up to a height of 1.5 m and sometimes also covered with a tarpaulin. Due to the strong onset of breathing, the temperature rises to 50 °C and higher. At these temperatures the heap is left for 2 days. A lot of amino acids and maltose are formed due to strong enzyme activity. Drying takes place at 90 - 100ºC on the kiln. A lot of melanoidins are formed in the process.||not so strong coloring, very aromatic malt with a high content of protein degradation products and maltose|
|Melamalz||is produced in the pneumatic malting plant and roughly corresponds to Brühmalz. After a few days of normal management, the heap is scalded with water at 50°C. This encourages enzyme activity and the pile is turned to maintain an even temperature. Kilning takes place at around 100 °C on the kiln. Many melanoidins are also formed in the process.||like Brühmalz|
|Kara-Münch||green malt is saccharified in a roasting drum at around 70 °C. The saccharification can be heard as a crackling noise. The malt is then roasted in the roasting drum at 150 °C.||strongly coloring malt, which also improves head retention (see p. 455) and full-bodiedness; However, caramel substances only form above 150 °C, so that these are primarily melanoidins|
|Kara-Pils||Like Kara-Münch, green malt is saccharified in the roasting drum at around 70 °C and then dried in a kiln.|
|Wheat malt||Wheat is soaked for only two days so that the degree of softness does not rise above 40 - 42%. On the threshing floor, the wheat should be processed as little as possible.||is particularly suitable for the production of Berliner Weißbier and Leipziger Gose|
|Technologie Brauer und Mälzer by Wolfgang Kunze, VEB Fachbuchverlag Leipzig, 2nd edition, 1967, page 171.|