Teacher
Well-Known Member
I feel a little dumb even asking it, but I started wondering if I really needed to mill rye malt since it's hullless.
I feel a little dumb even asking it, but I started wondering if I really needed to mill rye malt since it's hullless.
Rye may be able to convert itself with the amount of enzymes, but you will be better off by adding some pale malt when you mash. Either way, you need to mill rye.
Diastatic Power (Lintner) ...............................................105
How did that taste? The most I've done is 40% with the rest munich and that is fantastic but munich is definitely the dominant flavour.it can convert itself...we got 70% efficiency on an all-rye mash. gummy, tho. PITA...
This is according to wikipedia so take it for what you will but it looks like 35 Lintner is all that it takes for a malt to be self-converting. I'm not sure how that translates to the percentages we homebrewers usually use. But if rye malt is +100 it should be able to convert itself plus quite a bit more....so, does anyone know how to read Diastatic Power? is 105 Lintner 105% conversion rate?
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