Diastatic Power of Toasted 2-Row

I was just curious if the diastatic power of 2-row is lessened (or eliminated altogether) by toasting the grain. So, if I were to do a mini-mash with a pound of toasted 2-row and a lb or 2 of other specialty grains, would i need additional 2-row to convert the toasted 2-row or is the toasted 2-row at least powerful enough to convert itself?
i would think that the high temperatures would probably denature the amylases...

I don't think the diastatic power is eliminated at most toasts (I've never done this, much less measured the diastatic power!). I'm positive it will decrease at some rate (linear, exponential, who knows?!) as toast increases, but at a light toast I'd guess it's fairly negligible.

Lou said:

i would think that the high temperatures would probably denature the amylases...

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They would if there would be more water in the grains. Since they are dry they can stand pretty high temperatures. Dark Munich is pretty heavily toasted, but can still be used to 100% in the grist. Make sure you don't burn the grain and you should be fine.

I'd still recommend an iodine test though

Kai

That seems true, even the lightest malt is toasted to some extent, Malliard be damned!