Home Brew Forums > Vienna/Munich diastatic power

01-06-2009, 12:38 AM   #1
Feedback Score: 0 reviews
Recipes

Join Date: Jun 2008
Location: Seattle
Posts: 344
Liked 4 Times on 4 Posts

 Vienna/Munich diastatic power

I've been doing partial mashes with a couple of pounds of 2 row, some Vienna or Munich, and a handful of specialty malts (biscuit, aromatic, etc, depending on my mood).

I find myself on a quest to push the quantity of Vienna/Munich as high as it can go. But my current setup can only fit 4 pounds of grain in total, so I have to reduce the amount of base malt to make room.

I know these malts can self convert, but do they have enough diastatic power to also convert specialty malts? For instance I'm toying with something like:
• 2.5 lb Vienna
• 0.75 lb honey malt
• 0.5 lb biscuit

but I fear this may be pushing it too far and I need to fit some 6 row in there as well?

Backing up a step, can anyone recommend a good resource on how to calculate this stuff? I have info about the diastatic power of various malts, but I don't understand the units - it seems like somewhere around 30 is the ability to self convert, and then it goes up from there? Anyone got a formula for working out whether any given combination of base malt + specialty is going to work out?

01-06-2009, 12:43 AM   #2
Feedback Score: 0 reviews

Recipes

Join Date: Mar 2006
Location: Sierra Vista, AZ
Posts: 4,093
Liked 25 Times on 24 Posts
Likes Given: 2

Yep

Experiment, and you'll see that you can go all Vienna or Munich base malts. Talk about a malty beer when its all done too!

__________________
Desert Sky Brewing Co.
Sierra Vista, AZ

01-06-2009, 12:44 AM   #3
Maniacally Malty
Feedback Score: 0 reviews

Recipes

Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,802
Liked 145 Times on 97 Posts

munich has less than vienna but can still self-convert

according to wikipedia, you need about a diastatic power of 35 Litner to self-convert. so i'd imagine anything over that and you have potential for conversion of other grains.

Diastatic power - Wikipedia, the free encyclopedia

Vienna malt (from and according to briess) has a diastatic power of 130°L. that should be more than enough.

http://www.brewingwithbriess.com/Assets/PDFs/Briess_PIS_Vienna_Malt_WK.pdf

Munich, at 40°L, might be more troublesome:

http://www.brewingwithbriess.com/Assets/PDFs/Briess_PIS_Bonlander_Munich_Malt_WK.pdf

the grain bill you suggested would work just fine.
__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
 DIAICYLF
We will remember...

01-06-2009, 01:21 AM   #4
Feedback Score: 0 reviews
Recipes

Join Date: Apr 2008
Location: Western Wisconsin
Posts: 129

I would recommend a longer mash if you are using large amounts of Munich/Vienna without any other base malt.

01-06-2009, 01:32 AM   #5
Feedback Score: 0 reviews

Recipes

Join Date: Mar 2006
Location: Sierra Vista, AZ
Posts: 4,093
Liked 25 Times on 24 Posts
Likes Given: 2

Quote:
 Originally Posted by T-Hops I would recommend a longer mash if you are using large amounts of Munich/Vienna without any other base malt.
Theres not really any need to go longer than 1 hour. They will convert just fine. Try it, and do the starch test

Even though munich is kilned a bit higher, it still has enough diastatic power to convert just fine. Vienna will convert no problem
__________________
Desert Sky Brewing Co.
Sierra Vista, AZ

Last edited by Desert_Sky; 01-06-2009 at 01:36 AM.

01-06-2009, 02:52 AM   #6
Feedback Score: 0 reviews
Recipes

Join Date: Jun 2008
Location: Seattle
Posts: 344
Liked 4 Times on 4 Posts

Awesome, thanks for the info guys!

I've always thought of as Munich and Vienna as basically interchangeable, since they taste so similar. But it makes total sense that the lighter kilned one would have more diastatic power.

06-10-2010, 05:30 AM   #7
Feedback Score: 0 reviews
Recipes

Join Date: Dec 2009
Location: the world
Posts: 327
Liked 5 Times on 5 Posts
Likes Given: 50

im really confused about vienna malts diastatic power. on most sites i find people saying it has about a 130 in diastatic power, but i remember asking about it before here and some people saying it is really weak in conversion, also just found a page saying it has a DP of 50 ?? whats the deal? if its 130 i was planning on using it in a rye beer

06-10-2010, 06:08 AM   #8
Feedback Score: 0 reviews
Recipes

Join Date: Feb 2008
Location: Athens, Greece
Posts: 65
Liked 1 Times on 1 Posts
Likes Given: 1

as for Munich, i did a 90% Munich Alt recently. It just took a little longer to convert (turned out to be a fine brew also).

06-10-2010, 06:45 AM   #9
Feedback Score: 0 reviews
Recipes

Join Date: Dec 2009
Location: the world
Posts: 327
Liked 5 Times on 5 Posts
Likes Given: 50

yeah i heard it has low DP, so i made an alt that was about 50/50 munich/pils, its great but i wish i went with 80% + munich

06-10-2010, 08:31 AM   #10
Maniacally Malty
Feedback Score: 0 reviews

Recipes

Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,802
Liked 145 Times on 97 Posts

http://www.brewingwithbriess.com/Products/High_Temp_Kilned_Malts.htm#Vienna

Briess is 130 DP, Munich is 40. The german malts may be lower, but it's still more than enough to convert itself and other adjuncts.

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
 DIAICYLF
We will remember...

 Thread Tools Display Modes Linear Mode

 Similar Threads Thread Thread Starter Forum Replies Last Post JLem Brew Science 5 09-27-2009 03:12 AM nutcase All Grain & Partial Mash Brewing 6 04-09-2009 05:09 PM captainfindus General Techniques 4 02-21-2008 02:30 PM WortMonger Recipes/Ingredients 6 10-02-2007 06:08 PM jeff All Grain & Partial Mash Brewing 8 09-10-2007 08:56 PM