Author Topic: Diastatic Power Explantion  (Read 2778 times)

Offline abraxas

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Diastatic Power Explantion
« on: April 19, 2010, 11:12:01 AM »
Here: http://en.wikipedia.org/wiki/Diastatic_power I read:
Quote
A malt with enough power to self-convert has a diastatic power near 35 °Lintner (94 °WK); the most active, so-called "hottest" malts currently available, American six-row pale barley malts, have a diastatic power of up to 160 °Lintner (544 °WK).

I am trying to figure out how diastatic power relates to the amount of enzymes (or if it does).  Could I use a malt with a DP of 160° Lintner  as 21.8% (35/160) with the remainder being of a similar starch content and 0° Lintner DP and get 100% conversion or is °Lintner not related to α-Amylase in an as direct way.

Also is there a direct relationship between Amylase content and grams of sugar available that can be converted at a specific pH and temp?

I am just trying to figure out the minimum 2-row base I would need if I wanted to brew a batch with an almost entirely non-modified non-barley starch source.  Also, if I wanted to go with pure α-Amylase, how much I would need to use on a non malted adjunct.

I know access through proper gelatinization is critical as well.  I am assuming 100% complete access.

Offline abraxas

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Re: Diastatic Power Explantion
« Reply #1 on: April 19, 2010, 11:21:50 AM »
I think I found part of my answer here: http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/

Quote
To get a quick idea of whether you have sufficient diastatic power in your all grain or partial mash brew, I recommend you simply average the weighted diastatic power of your ingredients and see whether the final number is greater than the 30 Lintner minimum needed to convert.

Offline tubercle

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Re: Diastatic Power Explantion
« Reply #2 on: April 19, 2010, 11:56:30 AM »
I know for corn (gelanitzed) you need a minimum of 20% 2 row for conversion.


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Offline a10t2

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Re: Diastatic Power Explantion
« Reply #3 on: April 19, 2010, 08:13:30 PM »
I am trying to figure out how diastatic power relates to the amount of enzymes (or if it does).  Could I use a malt with a DP of 160° Lintner  as 21.8% (35/160) with the remainder being of a similar starch content and 0° Lintner DP and get 100% conversion or is °Lintner not related to α-Amylase in an as direct way.

I don't know if it would be truly linear, but that's the general idea. When doing a high-adjunct mash I've heard to target a weighted average of 50°L at minimum.

Generally, when working with adjuncts, sparging difficulties will hurt you before enzyme content.
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Offline abraxas

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Re: Diastatic Power Explantion
« Reply #4 on: April 19, 2010, 08:54:44 PM »
I've also found some of the commercial beta-amylase enyzme powders they are rated in °Lintner.  http://www.megazyme.com/downloads/en/faq/E-BARBL.pdf


Doubt the one available to homebrewers are yet, might require some experimentation to figure out.


Just interested in a couple ideas like a roasted chestnut brown ale, similar to a GF chestnut beer discussed elsewhere on the web.

Wouldn't mind trying quinoa, kasha and a few other misc items in the near future....

Offline a10t2

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Re: Diastatic Power Explantion
« Reply #5 on: April 19, 2010, 10:13:08 PM »
I did a 30% quinoa brew not too long ago: http://seanterrill.com/2009/04/02/llama-llager/

I'm sure you could easily go to 50% or more with something like that.
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