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Old 10-22-2011, 06:19 PM   #1
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Default Handy diastatic power chart?

Anyone have one? After my most recent 'brain-fart-brew' I figure it's best I have one around.

Made the mistake of making a wheat beer with principally torrified wheat and ended up with about 1.008 post mash, and that's only because of some minor extras I expect. (rescued it with some extract I had around, but don't want to repeat). Thanks.

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Old 10-22-2011, 06:25 PM   #2
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Ive been looking for one recently but im lazy so ill just watch this thread for one haha

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Old 10-22-2011, 07:51 PM   #3
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Diastolic is blood pressure. Try searching for diastatic power instead. Here's some common ones in degrees lintner-

■American 2 Row Pale Malt: 140 °L
■American 6 Row Pale Malt: 160 °L
■British Pale Malts: 40-70 °L
■Maris Otter Pale Malt: 120 °L
■Belgian Pale Malt (2 row): 60 °L
■German Pilsner Malt: 110 °L
■Munich Malt (10 SRM): 70 °L
■Munich Malt (20 SRM): 25 °L
■Vienna Malt: 50 °L
■Wheat Malt, German: 60-90 °L
■Wheat, Unmalted (flaked, Torrified): 0 °L
■Crystal Malt (all): 0 °L
■Chocolate Malt: 0°L
■Black Patent Malts: 0 °L


In case you didn't already know, you need a minimum average of ~30 degrees L per pound to convert. You'll need higher if you want to get away with an hour long single infusion mash.

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Old 10-22-2011, 07:51 PM   #4
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The linked .xls is much easyer to read

http://norbrygg.no/forum/index.php?action=dlattach;topic=731.0;attach=2080

Malt Oprinnelse %Yield EBC Diastic Bruksmåte Max% Må meskes
Power
Acid Malt Tyskland 58,7 5,9 0 Inneholder melkesyre, og brukes for å senke pH'en i mesken 20 Ja
Amber England 75 43,3 20 Brukes i Mild, Brown og Old Ales. Farge og "Biscuit"-smak. Intens smak 20 Ja
Aroma/Aromatic Belgia 78 51,2 29 Sterk Maltsmak og aroma. Bra til IPA og maltsterke øl. 10 Ja
Bygg / Flaket USA 70 3,3 0 Tilfører kropp til Portere og Stouts. En del protein som bidrar til tåke. 20 Ja
Bygg / Umaltet USA 60,9 3,9 0 Tilfører kropp. Må gjennom multistegsmesk med høymodifisert malt. 15 Ja
Bygg / Torrefied USA 79 3,3 0 Brukes i stedet for umaltet bygg for raskere og bedre utbytte. Bidrar med tåke. 40 Ja
Biscuit Belgia 79 45,3 6 Brukes i engelske ales. Bidrar med en "kjeks"-smak. 10 Ja
Black patent USA 55 985 0 Brukes i små doser for farge, og større doser for Portere og Stouts 10 Nei
Black Barley USA 55 985 0 Umaltet svidd bygg. Gir tørr, kaffelignende smak. 10 Nei
Brown Malt England 70 128,1 0 Tørr kjekssmak. Engelske brune ales og porter. Noen Belgiske 10 Ja
Brumalt Tyskland 71,7 45,3 0 Bidrar med rik maltsmak for å slippe dekoksjons mesk i Alt, Märzen og Oktoberfest 10 Ja
Carapils/Dextine USA 72 3,9 0 For bedre kropp og skumdannelse 20 Nei
CaraAroma Tyskland 75 256,1 0 Lik Cara 120 og Caramunich. Sterk maltsma 15 Nei
Carafa I, II, II Tyskland 70 EBC 663, 811, 1034. Brukes for sterk aroma og farge i Bayer og Stout 5 Nei
CaraWheat Tyskland 75 90,6 0 Hvetemalt aroma og farge til DunkelWeizen 16 Nei
Caramel/Crystal 75 0 Fåes i forskjellige varianter i farge fra 19 til 236 EBC. 20 Nei
CaraMunich Belgia 71,7 110 0 Karamell, kobberfarget malt til Belgisk ale og Tyske Bock 10 Nei
CaraRed Samme som "Caramel/Crystal"
CaraVienne Belgia 73,9 43 0 Lys belgisk Crystal. Brukes i Trappist og Abbey øl. 10 Nei
Chocolate Malt England 73 886 0 Gir rik rød til brun farge. Nøttaktig smak til Mørke Ale 10 Nei
ChocWheat Malt Tyskland 71 788 0 Beriker farge og aroma i Mørke hveteøl 5 Nei
Mais / Flaket USA 80 2,6 0 Redusere/lette maltsmak i lyse lager. 40 Ja
Lager Malt 82,5 3,9 100 Lys malt til Pils og lager. Kan brukes som basismalt 100 Ja
Melanoiden Malt Tyskland 80 39,4 10 Dyp rød farge og maltsmak 15 Ja
Mild Malt England 80 7,9 53 Brukes i brune Ale 100 Ja
Munich Malt Tyskland 80 17,7 72 Søt malt smak og mørk rødlig farge til Bock, Porter, Märzen og Oktoberfest 80 Ja
Havre /Flaket 80 2 0 Beriker med Kropp, munnfølelse og skum til mørke ale. Stout, Porter 30 Ja
Havre / Maltet 80 2 0 Beriker med Kropp, munnfølelse og skum til mørke ale. Stout, Porter 10 Ja
Palemalt (2 row) Belgia 80 5,9 60 Basismalt for all øl 100 Ja
Palemalt (2 row) England 78 5,9 45 Basismalt for Engelsk øl 100 Ja
Palemalt (2 row) USA 79 3,9 140 Basismalt for all øl 100 Ja
Palemalt (6 row) USA 76 3,9 150 Basismalt for all øl 100 Ja
Pale Maris Otter England 82,5 5,9 120 Basismalt for all øl 100 Ja
Peat Smokes malt England 74 5,5 0 Røkt smak til Skotske ale 20 Ja
Pilsner (2 Row) Belgia 79 3,9 105 Basismalt for Lagerøl 100 Ja
Pilsner (2 Row) Tyskland 81 3,9 110 Basismalt for Lagerøl 100 Ja
Pilsner (2 Row) England 78 2 60 Basismalt for Lagerøl 100 Ja
Ris / Flaket USA 70 2 0 Brukes for å øke alkohol uten å bidra til smak 25 Ja
Roasted Barley 55 591 0 Kaffelignende smak. 2-4% i Bron ale, 3-10% i Porter og Stout 10 Nei
Rugmalt 63 9,3 75 Tilfører en sprø krisp smak og dyp rød farge 15 Ja
Rug / Flaket 78 3,9 0 Tørr krisp smak 10 Ja
Røkt malt Tyskland 80 17,7 0 Røkt smak. 100 Ja
Special B Belgia 65,2 354 0 Ekstrem maltsmak til Belgiske Abbey og Trappist 10 Ja
Toasted Malt England 71,7 53 0 Lik som Biscuit og Vienna malt 10 Ja
Vienna Malt Tyskland 78 6,9 50 Litt møkere en Pale malt men lysere en Munich 90 Ja
Hvete malt Belgia 81 3,9 74 Til bruk i hveteøl 60 Ja
Hvete malt mørk Tyskland 84 17,7 10 Brukes i mørke hveteøl 20 Ja
Hvete malt Tyskland 84 3,9 95 Til bruk i hveteøl 60 Ja
Hvete / Flaket 77 3,2 0 Bidrar til kropp og skummdannelse 40 Ja
Hvete / roasted Tyskland 54,3 837 0 Sjokolade Hvetemalt. Brennt smak 10 Ja
Puffet Hvete 79 3,3 0 Brukes i belgiske Hvite og Wit bier. Krever Proteinrast 40 Ja

You might need to translate but...

Wow thats a huge wall of mess

If someone wish to make a comprehensible table there is some info here atleast

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Old 10-22-2011, 08:10 PM   #5
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Nice. Someone with more free time than me should input that info into the malt chart in the homebrew wiki.

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Old 10-22-2011, 08:18 PM   #6
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Bygg-barley
Hvete-wheat
Mais-corn
Rug-rye

Flaket-flaked

I might be here sometimes if theres need for help translating

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Old 10-22-2011, 10:18 PM   #7
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Quote:
Originally Posted by JuanMoore View Post
Diastolic is blood pressure. Try searching for diastatic power instead.
Well I guess that explains the google results, and might have something to do with the headache after I realized my error.
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Old 10-25-2011, 12:45 PM   #8
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Got a copy of Briess's offerings, to add to Juan's listing above (Think it's filtered right, I only put the ones that where not listed or had a difference and actually had any diastic power to list)

Pilsen: 130
White Wheat: 160
Red Wheat: 165
Vienna: 130
Pale Ale Malt: 85
Ashburn Mild: 65
Bonelander Munich: 40
Aromatic: 15
Munich 10': 30
Munich 20': 20
Rye: 105
Smoked: 140

Some of them are ones unique to Briess of course, but the more data the better I guess. I get the impression that with these listings my future mashes will be a lot more predictable.

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Old 02-04-2012, 02:40 PM   #9
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I have a question regarding this. I accidentally bought 20lb of unmalted wheat (not flakes). I have several pounds of Marris Otter. Does this mean that if I use as much MO as I do wheat that I can just combine them in a normal mash doing BIAB?

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Old 02-04-2012, 02:52 PM   #10
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Quote:
Originally Posted by flyfisherwes View Post
I have a question regarding this. I accidentally bought 20lb of unmalted wheat (not flakes). I have several pounds of Marris Otter. Does this mean that if I use as much MO as I do wheat that I can just combine them in a normal mash doing BIAB?
It should work, I generally shoot for 50+ as a safe figgure, you at 60 ought to have no problems.
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