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Old 04-09-2009, 02:55 AM   #1
nutcase
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Default diastatic power help pls

So my LHBS ran out of american 2-row a little over half way through my grain bill. I ended up using british pale 2 row instead for about 1/3 of the base malt - which i understand has less diastatic power. If i understand this correctly that means less ability to convert starch to sugars? So I am thinking about lowering the mash temp a bit to increase fermentability so I end up with close to the right FG. Does that sound right or am i totally confused?

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Old 04-09-2009, 02:58 AM   #2
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the mash temp will change the balance between fermentable and unfermentable sugars, increasing the mash time is a better solution for lower diastatic power than changing the temp. but in your case I wouldn't worry about changing anything.

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Old 04-09-2009, 03:05 AM   #3
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60 minutes should still be plenty of time. Last week I did a brew with 42% unmalted wheat and after 60 minutes it iodine tested as converted. I let it go 90 anyway.

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Old 04-09-2009, 02:11 PM   #4
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Any 2-row, be it pale, pilsner, or MO, will do the job. Diastatic power is only a concern if your grain bill has more than 50% non-base.

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Old 04-09-2009, 03:34 PM   #5
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Quote:
Originally Posted by david_42 View Post
Any 2-row, be it pale, pilsner, or MO, will do the job. Diastatic power is only a concern if your grain bill has more than 50% non-base.
Agreed. Nutcase, you're being a "worry-wort".
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Old 04-09-2009, 04:22 PM   #6
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Quote:
Originally Posted by k1v1116 View Post
the mash temp will change the balance between fermentable and unfermentable sugars, increasing the mash time is a better solution for lower diastatic power than changing the temp. but in your case I wouldn't worry about changing anything.
Can you or someone explain why this is a better solution? Will the conversion still happen to the desired level if it is given more time in the mash? Thanks
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Old 04-09-2009, 05:09 PM   #7
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Quote:
Originally Posted by batfishdog37 View Post
Can you or someone explain why this is a better solution? Will the conversion still happen to the desired level if it is given more time in the mash? Thanks
I'll let Greg Noonan help here:
Quote:
Diastatic power (°Lintner, IOB). Diastatic power (DP) expresses the strength of starch-reducing enzymes in the malt and is measured in °Lintner (sometimes referred to as IOB or .25 maltose equivalent). Diastatic power, considered together with mealiness/vitreosity, indicates how well a malt will respond to mashing.
So to answer your second question, to an extent, yes. Longer mash times will help get more starch conversion to a limit.
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