Effect of toasting on diastatic power?

[T-West]

Hi All,

I'm planning to move into the world of all grain and would like to know the effect of toasting 2-row. I've searched all over and can not find any info, sorry if this is a duplicate thread. (If so please link me up!)

The plan is to brew an oatmeal stout and it was suggested I toast the 2-row for depth. Will this greatly effect the diastatic power? I'm concerned seeing as there will be many kilned grains and oats.

Thanks for your help!

 

[wilserbrewer]

I would think the high temps of toasting would denature the enzymes. Typically people toast a small percentage of the two row, usually only a pound or two so there is plenty of enzyme left to convert.

 

[JimRausch]

I too, have never seen anything about this, but it makes sense that the oven temps(300-350) would denature the enzymes. I agreewith wilserbrewer: do 1 lb or less. (I have hometoasted in the past and usually 1/2 -1 lb gives a good flavor)

 

[david_42]

Toasting or roasting will completely destroy the enzymes. AA degrades in minutes at boiling, seconds at toasting temperatures. You can toast the oats as much as you'd like, they don't add any diastatic power anyway.

 

[Brewskii]

I believe that i was told that the enzymes are much more stable when not hydrated. If they were in water and active, these temps would denature them but in a dry malt kernel the molecule is more stable.
I can't refer you to where I heard it but that's what I recall being told from some maltsters a few years back. I would proceed with caution. There are higher lovibond malts with diastatic power. I'll have to see if I can find it... I think there was a chart in Designing great beers or Radical brewing showing the DP of various malts.