I'm not entirely sure how you determine the diastatic power of a grain bill, so is this correct?
Say you have a recipe that had this as the grain bill (example only):
80% 2-row malt
10% Munich malt
10% chocolate malt
The approx. degrees Lintner on the 2-row is 110, the Munich is 40, and the chocolate is 0. Would the whole grain bill's DP be based on percentage, making this whole grain bill have a DP of 92 degrees Lintner? I have read that you need at least approximately 40 degrees Lintner in the entire grain bill for proper conversion.