As I get deeper into formulating my own recipes Ive been thinking more about the diastatic power of different grains. I can look up the enzyme power of all the grains I buy in degrees linter but does anyone know of a formula to factor in enzyme power and percentage by weight of grain to make sure that a recipe has enough to fully convert the mash?
I think this would be a good thing to figure out for beers with non standard base malts like munich or beers with a lot of adjuncts.
sorry if this has been asked before but I cant find it on HBT or in designing great beers which I thought had everything.
I think this would be a good thing to figure out for beers with non standard base malts like munich or beers with a lot of adjuncts.
sorry if this has been asked before but I cant find it on HBT or in designing great beers which I thought had everything.