[morticaixavier]

So my question boils down to

does 4 lbs of munich have enough enzymes to convert it self plus 6 lbs of raw wheat?

[denny]

Maybe...what color is the Munich and what maltster?

[morticaixavier]

great western, 10L

[denny]

great western, 10L

That's one of the better ones in terms of diastatic power (plus I really like the flavor!).  Asking it to convert 50% more than its own weight is pushing it.  I think it would do it, but if you want to be safe you might consider adding a 1lb. or 2 of pale just to be sure.

[snowtiger87]

So if I am mashing 8 lbs of Munich with 3 lbs of malted rye I should be ok? Weyerman Munich.

[a10t2]

So if I am mashing 8 lbs of Munich with 3 lbs of malted rye I should be ok? Weyerman Munich.

If the rye is malted, it should be able to convert itself anyway. The Munich would just be insurance.

[bluesman]

I agree with Denny in that a little Pils for cheap insurance is the way to go. I recommend 10% minimum.

[morticaixavier]

thanks for all the advice. I will order up some pils, just a pound or so. the whole grist is only 10 lbs so 1 lb should make 10%. makes me curious though. Perhaps a one gallon experiment is in order. I can get organic raw wheat at the co-op for about a 1 dollar a lb.

[morticaixavier]

So this got me thinking. Is there a maximum amount of starch a given amount of amylase can convert? or is it an amount over time? Is this a catalytic reaction in that the enzyme is never used up or what?

[a10t2]

Is this a catalytic reaction in that the enzyme is never used up or what?

All enzymatic reactions are catalytic. I think the recommendations for minimum diastatic power (35 Lintner or so) are based on being able to achieve full conversion in a reasonable amount of time.