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Minimum Diastatic Power Reference

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vegas20s

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I have spent a few hours looking for a scientific reference on the minimum diastatic power needed for conversion of starches.

There is a reference on Wikipedia that says 35 degrees lintner is needed for self conversion, but that article does not cite a source. I have read lots of brewers comments that say play it say by staying above 40. Then I have seen some comments that say keep it above 70.

Does anyone know of a reference for where the minimum degrees lintner comes from?
 
I have spent a few hours looking for a scientific reference on the minimum diastatic power needed for conversion of starches.

There is a reference on Wikipedia that says 35 degrees lintner is needed for self conversion, but that article does not cite a source. I have read lots of brewers comments that say play it say by staying above 40. Then I have seen some comments that say keep it above 70.

Does anyone know of a reference for where the minimum degrees lintner comes from?
I agree with you, i have the same question But on top of that i still struggle to find a big list of ingredients and grains with their Diastatic power listed or the lintner..... I would love to see a comprehensive chart along with the answer to your question.
 
I hope the OP wasn't waiting for your reply. ;)

Palmer writes that for full conversion a minimum DP of 35 °Lintner is needed.
In a grain mixture that would mean the average DP = Total DP contributions in the grist / total weight of the grist, should be minimally 35 °Lintner.

Much brewing literature also mentions the same 35 °Linter as the minimum, or aim for 40-45, just in case. A longer mash may be needed when it's that low. Definitely do an iodine test when its borderline.

Just typing diastatic power into Google got me a few graphs with DP values in the first few results.

Beersmith has a DP listing and examples on how to calculate DP in a mixture:
http://beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/
 

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