Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
Does anyone know the nominal diastatic power of this malt, either as WK or Lintner?
Weyermann Barke Pilsner's Diastatic Power?
- Thread starter Silver_Is_Money
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Alan Reginato
Well-Known Member
Brewers friend show 125 dp, Lintner. Same as others pilsen malt.
I'll see if I can't grab a COA.
madscientist451
Well-Known Member
From the Weyermann website:
In the malt and brew houses, it excels because of its large kernel diameter, good kernel homogeneity, good germination potential, superior diastatic power, excellent extract yield, with only moderate levels of soluble nitrogen, due to low beta-glucan values. A wort made from Barke® also maintains its color well during the kettle boil. This makes it a particularly sought-after base malt for pale ales and blond lagers, especially for Pilsners.
In the malt and brew houses, it excels because of its large kernel diameter, good kernel homogeneity, good germination potential, superior diastatic power, excellent extract yield, with only moderate levels of soluble nitrogen, due to low beta-glucan values. A wort made from Barke® also maintains its color well during the kettle boil. This makes it a particularly sought-after base malt for pale ales and blond lagers, especially for Pilsners.
I've brewed with it many times (and have a LOT of it in storage). I get expected attenuation when I use it in pilsners, typically only it and minor other grains.
OP
OP
Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
A thank you to all above! I'm intrigued by Wyermann's claim of excellent mouthfeel for this malt, and I had initially thought that might mean that it is somewhat undermodified. But I see now that its Kolbach Index is above 35. Apparently my mistake was in confusing (or mistakenly inferring) a correlation between the SNR and Diastatic Power, as my intuitive expectation was for it to be lower in DP, perhaps along the lines of a Vienna Malt in this regard.
Doesn't look like they list it on their COAs either. Now that I say that I vaguely recall trying to find it in the past but I don't remember where I found it. I don't remember how Hartong Index translates to either of those but it's also an enzymatic measurement isn't it?
(in this the Hartong Index being in the perfectly sufficient realm but not amazing)
Nope never mind. Confusing it with something else.
