Author Topic: Diastatic Power of Munich  (Read 1622 times)

Offline morticaixavier

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Diastatic Power of Munich
« on: November 24, 2011, 07:32:12 PM »
So my question boils down to

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

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Re: Diastatic Power of Munich
« Reply #1 on: November 24, 2011, 07:37:11 PM »
Maybe...what color is the Munich and what maltster?
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Offline morticaixavier

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Re: Diastatic Power of Munich
« Reply #2 on: November 24, 2011, 07:45:18 PM »
great western, 10L
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Offline denny

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Re: Diastatic Power of Munich
« Reply #3 on: November 24, 2011, 08:41:54 PM »
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.
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Offline snowtiger87

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Re: Diastatic Power of Munich
« Reply #4 on: November 25, 2011, 07:26:00 PM »
So if I am mashing 8 lbs of Munich with 3 lbs of malted rye I should be ok? Weyerman Munich.
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Re: Diastatic Power of Munich
« Reply #5 on: November 25, 2011, 07:41:30 PM »
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.
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Offline bluesman

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Re: Diastatic Power of Munich
« Reply #6 on: November 26, 2011, 02:27:27 AM »
I agree with Denny in that a little Pils for cheap insurance is the way to go. I recommend 10% minimum.
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Offline morticaixavier

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Re: Diastatic Power of Munich
« Reply #7 on: November 26, 2011, 06:51:09 AM »
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.
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Offline morticaixavier

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Re: Diastatic Power of Munich
« Reply #8 on: November 26, 2011, 07:05:11 PM »
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?
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Re: Diastatic Power of Munich
« Reply #9 on: November 26, 2011, 07:45:04 PM »
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.
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