Diastatic Malt??

[joeirvine]

I have a friend who's dad owns an Italian restaurant in town and he keeps telling me that he only uses maybe a few t-spoons a day of diastatic malt and that I am more than welcome to use as much as I need for my homebrew..... I have no idea what the stuff even is but he claims beer makers use it. I am skeptical just because, but I've been researching and find that bakers will sometimes use DME in place of diastatic but I can't find any info supporting I could use diastatic malt in place of DME for beer......

 

[dcp27]

i see no reason you couldn't use it, but you'd need to mash it though

http://www.weyermann.de/eng/produkte.asp?idkat=25&umenue=yes&idmenue=37&sprache=2

 

[vitrael]

Is there a reason you want to try? Just seems like more work, unless he's offering you pounds and pounds of the stuff for free.

I do use DME in my home made bagels.

 

[joeirvine]

Is there a reason you want to try? Just seems like more work, unless he's offering you pounds and pounds of the stuff for free.

I do use DME in my home made bagels.

yeah that's basically it is that I can get as much of it as I want for free. He has hundreds of pounds because for some reason he has to buy it it that much bulk and he hardly uses any of it.

 

[joeirvine]

i see no reason you couldn't use it, but you'd need to mash it though

http://www.weyermann.de/eng/produkte.asp?idkat=25&umenue=yes&idmenue=37&sprache=2

Awesome thanks for that link. Yeah after I read more about it I came to the conclusion as long as it was mashed it would probably be just fine.

Where it says rate does that just mean that's how much less I would use as opposed to grains? For example if a recipe called for 12lbs of pale malt I could replace it with 6lbs of the diastatic?