I've just found out about a thing called the diastatic power
I used 50% bohemian pilsner malt which might have 60 lintner;
and 50% Munich Amber Malt (not the darkest one) which might have 60-70 lintner.
Actually, I used adjuncts as well but in very small proportion.
So, I believe the diastic power should have been enough (well over 50)
I'm wondering if malts can lose diastatic power during storage?
I store my grain in sealed plastic food container, it's not air vacuumed
but it try to keep the air out as much as possible.
It's been kept over 80F for around 4 months (I used to live in a warm area).
Could my storage conditions have affected the diastatic power?
BTW, can somebody explain to me how a weak diastatic power can affect the beer?
For instance, with weak diastatic power I don't understand how come a brewer can reach his desired S.G. (with decent efficiency) and end up with a low F.G.
With weak diastatic power I would expect a brewer to hit poor efficiency.
But apparently, you could hit decent efficiency but you would end up with no enough fermentable sugars.
I guess that might be related to the extent which the enzymes would break down the sugar;
but it's not clear to me.
Thank you for shedding some light.