Starch conversion: Diastatic power (°Lintner, IOB). Diastatic power (DP) expresses the strength of starch-reducing enzymes in the malt and is measured in °Lintner (sometimes referred to as IOB or .25 maltose equivalent). Diastatic power, considered together with mealiness/vitreosity (see below), indicates how well a malt will respond to mashing. The DP may be as low as 35-40 for a well-converted, low-protein British ale malt, about 100 for a European lager malt, and 125 or greater for high-protein American two-row malt. Six-row malts can have DPs as high as 160. The latter malts have more protein, and thus more enzymes to reduce far more than just their own starches, while the British malts have enough only to convert their own weight under normal infusion mash conditions.
European terminology. The EBC unit of measurement for diastatic power is °WK (Windisch-Kolbach units). The value of °WK can be converted to °Lintner by the formula DP °Lintner = (°WK + 16) / 3.5.