DDR 1960s speciality malts

Want to know more about DDR malt than TGL 17756 told you? Well, you're in look. I've had a look in the excellent "Technologie Brauer und Mälzer" by Wolfgang Kunze and it has some handy details about the manufacture of the fancy malts.

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?

It's 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
Specialty Malt	Manufacturing	Properties
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
Source:
Technologie Brauer und Mälzer by Wolfgang Kunze, VEB Fachbuchverlag Leipzig, 2nd edition, 1967, page 171.