DDR boiling and hop additions

More fun stuff from the example brewing record in Technologie Brauer und Mälzer. I hope you find it as interesting as I do.

Wort was generally boiled for around two hours. Which is on the long side compared to what happened in, for example, the UK. Youngs mostly boiled between 60 and 75 minutes. Another difference is that there was only a single wort and single boil in the DDR. While in the UK, other than for particularly small batches, there were usually at least two boils, often three or even four.

There were usually two or three hop additions. With these timings:

15-25%	when kettle filling
50-60%	start of boil
25%	15-30 min before end
Source:
Technologie Brauer und Mälzer by Wolfgang Kunze, VEB Fachbuchverlag Leipzig, 2nd edition, 1967, page 258.

Isn't that fascinating?

Now for a specific example. Which is of a brew of Helles Vollbier from sometime in the mid-1960s. This beer was boiled for 110 minutes.

1960s DDR Helles Vollbier hop additions (kg)
hop type	1st addition	2nd addition	3rd addition
timing	230 min	120 min	20 min
Czechoslovakian			10
Hallertau		15
DDR	10	5
hop extract 1:10	0.5
total	15	20	10
%	33.33%	44.44%	22.22%
Source:
Technologie Brauer und Mälzer by Wolfgang Kunze, VEB Fachbuchverlag Leipzig, 2nd edition, 1967, page 212.

You'll notice that the first hop addition is a bit larger and the second a bit lower than that recommended by Kunze. Though the timings are the same: first addition as the kettle starts to fill, second when the kettle is full, third 20 minutes before the end of the boil.