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Diastatic Power Explantion

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abraxas:
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).
--- End quote ---

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.

abraxas:
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.
--- End quote ---

tubercle:
I know for corn (gelanitzed) you need a minimum of 20% 2 row for conversion.


  -- So I'm Told

a10t2:

--- Quote from: abraxas on April 19, 2010, 11:12:01 AM ---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.

--- End quote ---

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.

abraxas:
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....

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