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?

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.

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.

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.

david_42 said:

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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Agreed. Nutcase, you're being a "worry-wort".

k1v1116 said:

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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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

batfishdog37 said:

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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I'll let Greg Noonan help here:

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.

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So to answer your second question, to an extent, yes. Longer mash times will help get more starch conversion to a limit.