diastatic power

[fballplayer75]

ok Ive been doing biab for a little over a year now I use beersmith to make my recipes and i have had some good beer but a few floppers also. So i have been doing research and found out most of my problems such as crystal malts and to much of them lol but my question is about diastatic power which i think was another problem. I have found this equation Σ(lintner_for_grain * weight_of_grain) / (total_batch_grain_weight) so I made a spreadsheet to "compute" my diastatic power and can someone just check to see if it looks ok/ numbers check out.
p.s. I can email the spread sheet to someone to see everything I did.

 

[BigEd]

I'm not sure what your actual question is here. As far as the recipe it does have a large amount of adjuncts, about 38%. Even at that the base malt list should be able to handle the conversion although you may want to give the mash extra time to be on the safe side.

 

[fballplayer75]

I'm not sure what your actual question is here. As far as the recipe it does have a large amount of adjuncts, about 38%. Even at that the base malt list should be able to handle the conversion although you may want to give the mash extra time to be on the safe side.

Ok i just noticed that. my question is Σ(littner_for_grain* weight_of_grain) / (total_batch_grain_weight) I am having a hard time understanding this equation to get a final answer. I was doing a lot of reading and I have been seeing you need to be above 35l??? I'm just getting confused where that number comes out of the equation. basically you have to use this equation for all ingredients and then add them together in the end. I know I'm over complicating things but its just how my brain works.

 

[GeneticBrew]

DP for an entire mash vs. DP of a malt to be considered "self-converting".

It's a bit of a chore to sort through all of the hear-say.

Perhaps one of the brewing texts has more information.

• As a general rule of thumb, you want to make sure your mash averages 70 Linter or above.
  
• as a rule of thumb, the total grain bill of a mash should have a diastatic power of at least 40 °L in order to guarantee efficient conversion of all the starches in the mash to sugars.
  
• A malt needs a diastatic power of approximately 35 °L to be considered “self converting”.
  
• Since this number is smaller than 30 L needed to convert the overall mash, another few pounds of pale malt or a grain with higher diastatic power might be warranted.
  
• http://www.fao.org/ag/agn/jecfa-additives/specs/Monograph1/Additive-270.pdf
  
• http://morebeer.com/brewingtechniques/bmg/noonan.html