Hey everyone,
So I've been doing a little reading on malts, whether it be on this forum or online. One thing that has caught my attention is the varying diastatic power that different grains have. Okay, so tell me if I understand this correctly. Hypothetically, I have a recipe--let's say a RIS--that contains an abundance of specialty malts. To be more specific, this recipe would contain a lot of malts that don't have high diastatic power. Would it be correct in saying that I would need to use a base malt such as 6-row pale malt rather than 2-row pale malt? I picked these malts at random; I have no plan on brewing an imperial stout any time soon!
If this is true, would this mean it is more necessary to use lower diastatic base malts for more "convertible" recipes? What would happen if I used higher diastatic base malts in a recipe that had malts that were easy to convert? Would it have a play on taste or fermentability?
Finally, I really appreciate this website! The search feature on here is damn near godly, and I feel like it should be a law for newcomers like myself to thank everyone on here for funneling fantastic and relevant information!
Thanks again,
Pat
So I've been doing a little reading on malts, whether it be on this forum or online. One thing that has caught my attention is the varying diastatic power that different grains have. Okay, so tell me if I understand this correctly. Hypothetically, I have a recipe--let's say a RIS--that contains an abundance of specialty malts. To be more specific, this recipe would contain a lot of malts that don't have high diastatic power. Would it be correct in saying that I would need to use a base malt such as 6-row pale malt rather than 2-row pale malt? I picked these malts at random; I have no plan on brewing an imperial stout any time soon!
If this is true, would this mean it is more necessary to use lower diastatic base malts for more "convertible" recipes? What would happen if I used higher diastatic base malts in a recipe that had malts that were easy to convert? Would it have a play on taste or fermentability?
Finally, I really appreciate this website! The search feature on here is damn near godly, and I feel like it should be a law for newcomers like myself to thank everyone on here for funneling fantastic and relevant information!
Thanks again,
Pat