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.