aggieactuary
Well-Known Member
I recently purchased a sack of Fawcett Golden Promise, and the malt analysis lists the diastatic power as 58 degrees Lintner. That's relatively low compared to lots of modern base malts that often go well over 100 degrees Lintner. This got me thinking about the total diastatic power in the mash historically.
Does anyone know if people are using carapils and other specialty grains more often to develop body these days, since the base malts are so high in diastatic power?
My guess is that you rarely had issues with body in your beer in the old days; instead you had issues with conversion.
Also, it seems that homebrewers report little differences between step and infusion mashes. That could be a result of the higher diastatic powers, right?
Does anyone know if people are using carapils and other specialty grains more often to develop body these days, since the base malts are so high in diastatic power?
My guess is that you rarely had issues with body in your beer in the old days; instead you had issues with conversion.
Also, it seems that homebrewers report little differences between step and infusion mashes. That could be a result of the higher diastatic powers, right?