Determining diastatic power of a grain bill? - Home Brew Forums

 Home Brew Forums > Determining diastatic power of a grain bill?

03-27-2007, 07:37 PM   #1
Buford

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Oct 2006
Richmond, VA
Posts: 1,383
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I'm not entirely sure how you determine the diastatic power of a grain bill, so is this correct?

Say you have a recipe that had this as the grain bill (example only):

80% 2-row malt
10% Munich malt
10% chocolate malt

The approx. degrees Lintner on the 2-row is 110, the Munich is 40, and the chocolate is 0. Would the whole grain bill's DP be based on percentage, making this whole grain bill have a DP of 92 degrees Lintner? I have read that you need at least approximately 40 degrees Lintner in the entire grain bill for proper conversion.
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03-27-2007, 10:01 PM   #2
zoebisch01

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Nov 2006
Central PA
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Good question. I think that in general it is a loose relationship and there seems to be no available information outside of what the breweries have access to. I have asked this question and it gets really rough when you start looking at the diastatic powers of foreign malts. The best thing to do is make sure you always have something that is high in a good percentage and there should always be sufficient dp to convert.
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03-28-2007, 05:02 AM   #3
jager
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Jul 2006
Gonzales, Louisiana
Posts: 81

8 x 110 = 880/10 = 88

1 x 40 = 40/10 = 4

1 x 0 = 0/10 = 0

88 + 4 + 0 = 92 dp

I believe 30-40'ish dp is the minimum for full conversion

03-28-2007, 11:31 AM   #4
zoebisch01

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Nov 2006
Central PA
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Quote:
 Originally Posted by jager 8 x 110 = 880/10 = 88 1 x 40 = 40/10 = 4 1 x 0 = 0/10 = 0 88 + 4 + 0 = 92 dp I believe 30-40'ish dp is the minimum for full conversion
Do you have a source for this? I searched all over for explanations.
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