Comments on: Diastatic Power and Mashing your Beer http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/ Get weekly articles on home brewing, beer styles, and making beer recipes Mon, 06 Feb 2012 18:04:57 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Porter Recipe feedback - Home Brew Forums http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-19688 Porter Recipe feedback - Home Brew Forums Fri, 09 Dec 2011 20:47:05 +0000 http://www.beersmith.com/blog/?p=834#comment-19688 [...] kilned malts in the recipe. I still have to decide on a mash temp for this one...any suggestions? Diastatic Power and Mashing your Beer | Home Brewing Beer Blog by BeerSmith __________________ "Once your reputation is ruined, you can live life quite [...] [...] kilned malts in the recipe. I still have to decide on a mash temp for this one…any suggestions? Diastatic Power and Mashing your Beer | Home Brewing Beer Blog by BeerSmith __________________ "Once your reputation is ruined, you can live life quite [...]

]]> By: Brad Smith http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-19511 Brad Smith Fri, 07 Oct 2011 13:36:19 +0000 http://www.beersmith.com/blog/?p=834#comment-19511 The starches in crystal and chocolate malts have not been converted - the conversion takes place in the mash. However since they have no enzymes if you mash them without any pale malt (or other enzymatic malts) they will not convert properly. That's why you need a bit of pale malt in a partial mash. Brad The starches in crystal and chocolate malts have not been converted – the conversion takes place in the mash. However since they have no enzymes if you mash them without any pale malt (or other enzymatic malts) they will not convert properly. That’s why you need a bit of pale malt in a partial mash.

Brad

]]> By: blaine http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-19510 blaine Fri, 07 Oct 2011 00:26:25 +0000 http://www.beersmith.com/blog/?p=834#comment-19510 Hi. Why is it necessary to add enzymes for crystal and chocolate malt? I know they have no enzyme potential, but it is my understanding that they have already been converted and so they don't need enzyme action. Why add more 2-row to compensate for the added crystal malt?? It is *just in case* there are left-over starches in the low (20L) crystal malt? Same with chocolate, right? No starch left to be converted. Thanks, Blaine Hi. Why is it necessary to add enzymes for crystal and chocolate malt? I know they have no enzyme potential, but it is my understanding that they have already been converted and so they don’t need enzyme action. Why add more 2-row to compensate for the added crystal malt?? It is *just in case* there are left-over starches in the low (20L) crystal malt?

Same with chocolate, right? No starch left to be converted.

Thanks,
Blaine

]]> By: Steeping grains for flavor - Home Brew Forums http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-19366 Steeping grains for flavor - Home Brew Forums Thu, 28 Jul 2011 15:24:58 +0000 http://www.beersmith.com/blog/?p=834#comment-19366 [...] I found this very informative as well... http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/ [...] [...] I found this very informative as well… http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/ [...]

]]> By: Converting Brown Malt - Home Brew Forums http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-19023 Converting Brown Malt - Home Brew Forums Sun, 24 Apr 2011 18:10:57 +0000 http://www.beersmith.com/blog/?p=834#comment-19023 [...] http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/ [...] [...] http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/ [...]

]]> By: Brad Smith http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-18967 Brad Smith Thu, 07 Apr 2011 15:29:45 +0000 http://www.beersmith.com/blog/?p=834#comment-18967 Daniel, Modern pale malts do have high diastatic power and low protein. It is the darker malts that have much of the enzyme roasted out of them primarily. Brad Daniel,
Modern pale malts do have high diastatic power and low protein. It is the darker malts that have much of the enzyme roasted out of them primarily.

Brad

]]> By: Daniel http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-18964 Daniel Mon, 04 Apr 2011 18:04:41 +0000 http://www.beersmith.com/blog/?p=834#comment-18964 Why is it difficult to achieve high DP and low malt protein? Why is it difficult to achieve high DP and low malt protein?

]]> By: High Gravity Yeast selection - Page 2 - Home Brew Forums http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-18655 High Gravity Yeast selection - Page 2 - Home Brew Forums Tue, 11 Jan 2011 04:02:20 +0000 http://www.beersmith.com/blog/?p=834#comment-18655 [...] so that i can brew better. is there s wiki or deeper explanation of this that i can learn from? This seems like a pretty good summary. There are DP values given for most malts in their HBT wiki entries. The best thing to do is get [...] [...] so that i can brew better. is there s wiki or deeper explanation of this that i can learn from? This seems like a pretty good summary. There are DP values given for most malts in their HBT wiki entries. The best thing to do is get [...]

]]> By: Mikey http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-18651 Mikey Sun, 09 Jan 2011 13:31:49 +0000 http://www.beersmith.com/blog/?p=834#comment-18651 Yeah, I'm going to need to second George Hotelling's request to have a "low diastatic power" message be a part of Beersmith. I just did a recipe I got from a different forum, there was some Munich malt in it, but a ton of specialty grains, and therefore my mash failed the iodine test, and tasted more starchy than sweet. My finishing gravity on this beer is 1.030. I'm still a believer in Beersmith of course, but I think that diastatic power popup (much like the "too many IBUs for style") would be useful for allgrain beginners. Yeah, I’m going to need to second George Hotelling’s request to have a “low diastatic power” message be a part of Beersmith.
I just did a recipe I got from a different forum, there was some Munich malt in it, but a ton of specialty grains, and therefore my mash failed the iodine test, and tasted more starchy than sweet. My finishing gravity on this beer is 1.030.

I’m still a believer in Beersmith of course, but I think that diastatic power popup (much like the “too many IBUs for style”) would be useful for allgrain beginners.

]]> By: 100% Munich? - Page 3 - Home Brew Forums http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-18162 100% Munich? - Page 3 - Home Brew Forums Mon, 13 Dec 2010 17:43:50 +0000 http://www.beersmith.com/blog/?p=834#comment-18162 [...] am actually planning a Munich Dunkel using 100% Briess Aromatic (Munich 20L) that has a DP of 40. http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/ GA_googleFillSlotWithSize("ca-pub-3927874040083090", "HomeBrewTalk_Forum_336x280_BTF", 336, [...] [...] am actually planning a Munich Dunkel using 100% Briess Aromatic (Munich 20L) that has a DP of 40. http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/ GA_googleFillSlotWithSize("ca-pub-3927874040083090", "HomeBrewTalk_Forum_336x280_BTF", 336, [...]

]]> By: Brad Smith http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-17783 Brad Smith Wed, 27 Oct 2010 02:31:49 +0000 http://www.beersmith.com/blog/?p=834#comment-17783 I would imagine that it does, but I do not personally know how fast they degrade. -- Brad I would imagine that it does, but I do not personally know how fast they degrade. — Brad

]]> By: Kingloud http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-17782 Kingloud Tue, 26 Oct 2010 23:25:40 +0000 http://www.beersmith.com/blog/?p=834#comment-17782 Does storing grains over a prolonged period of time lower the diastatic power? Does storing grains over a prolonged period of time lower the diastatic power?

]]> By: Brad Smith http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-17625 Brad Smith Wed, 22 Sep 2010 11:12:56 +0000 http://www.beersmith.com/blog/?p=834#comment-17625 Thank you - I corrected this in the article! Thank you – I corrected this in the article!

]]> By: visztani http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-17604 visztani Wed, 15 Sep 2010 16:42:51 +0000 http://www.beersmith.com/blog/?p=834#comment-17604 Hi! Great article! At the calculation there are 4 lbs of grain, so we need to devide by 4. Is that right? Thanks! Hi!

Great article!

At the calculation there are 4 lbs of grain, so we need to devide by 4. Is that right?

Thanks!

]]> By: Dean http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-17261 Dean Thu, 24 Jun 2010 13:34:11 +0000 http://www.beersmith.com/blog/?p=834#comment-17261 Wonderful article, in the past I had always thought degrees L was strictly lovibond rating. I'm a new user of BeerSmith and I'm learning to appreciate it more everyday. Wonderful article, in the past I had always thought degrees L was strictly lovibond rating. I’m a new user of BeerSmith and I’m learning to appreciate it more everyday.

]]> By: admin http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-14847 admin Wed, 31 Mar 2010 18:06:58 +0000 http://www.beersmith.com/blog/?p=834#comment-14847 You are absolutely correct! I must have been in a bit of a haze when I wrote that paragraph, but thank you for catching the error! I believe I corrected it properly now. You are absolutely correct! I must have been in a bit of a haze when I wrote that paragraph, but thank you for catching the error! I believe I corrected it properly now.

]]> By: abethebrewer http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-14845 abethebrewer Wed, 31 Mar 2010 17:58:03 +0000 http://www.beersmith.com/blog/?p=834#comment-14845 You have the purpose for malting wrong! During malting beta amylase is developed, and the protein "structure" that makes the grain hard is broken down making it friable. These are the primary objectives of malting. There is very little breakdown of starches during malting. Almost all of this breakdown is done during mashing. You have the purpose for malting wrong! During malting beta amylase is developed, and the protein “structure” that makes the grain hard is broken down making it friable. These are the primary objectives of malting. There is very little breakdown of starches during malting. Almost all of this breakdown is done during mashing.

]]> By: Nick Williams http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-13036 Nick Williams Mon, 25 Jan 2010 20:52:48 +0000 http://www.beersmith.com/blog/?p=834#comment-13036 So given there's no hard and fast rule for the effects on mash time for different diastatic power, is there a mushy and slow one? :-) If I'm substituting British 2 row in an american recipe calling for American 2 row, there is a huge difference in diastatic power, would this make the difference between a 60 min mash and a 90 minute mash, or is the difference more or less significant than that ? Rest assured I'm off to the chemists to buy some Iodine, but thanks for the article ..... and the software !! So given there’s no hard and fast rule for the effects on mash time for different diastatic power, is there a mushy and slow one? :-)
If I’m substituting British 2 row in an american recipe calling for American 2 row, there is a huge difference in diastatic power, would this make the difference between a 60 min mash and a 90 minute mash, or is the difference more or less significant than that ?
Rest assured I’m off to the chemists to buy some Iodine, but thanks for the article ….. and the software !!

]]> By: Brad Smith http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-12513 Brad Smith Mon, 11 Jan 2010 00:49:25 +0000 http://www.beersmith.com/blog/?p=834#comment-12513 There is no hard and fast rule between Lintner and mash time as several other variables come into play. The best way to resolve this is to use an iodine test. Get a small quantity of iodine from the local drug store. Pull a teaspoon of your mash out and put a few drops of iodine on it. If it turns color to blue, its not done mashing yet. If it runs clear, your mash is complete. There is no hard and fast rule between Lintner and mash time as several other variables come into play. The best way to resolve this is to use an iodine test. Get a small quantity of iodine from the local drug store. Pull a teaspoon of your mash out and put a few drops of iodine on it. If it turns color to blue, its not done mashing yet. If it runs clear, your mash is complete.

]]> By: SleepySamSlim http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-12510 SleepySamSlim Mon, 11 Jan 2010 00:23:57 +0000 http://www.beersmith.com/blog/?p=834#comment-12510 Great article as I am a just moving to stove-top mini-mashing. However there is no mention of mash time in relation to your overall Lintner value. If my grist is around 35 L-LBs is a 1 hour mash at 148-155deg sufficient ? A simple visual in BeerSmith red-yellow-green would be a great help as you adjust a recipe. Keep up the great work! Great article as I am a just moving to stove-top mini-mashing. However there is no mention of mash time in relation to your overall Lintner value. If my grist is around 35 L-LBs is a 1 hour mash at 148-155deg sufficient ? A simple visual in BeerSmith red-yellow-green would be a great help as you adjust a recipe.

Keep up the great work!

]]> By: MarkSheffield http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-12420 MarkSheffield Thu, 07 Jan 2010 13:54:31 +0000 http://www.beersmith.com/blog/?p=834#comment-12420 Excellent entry in the blog! Excellent entry in the blog!

]]> By: Brad Smith http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-12391 Brad Smith Wed, 06 Jan 2010 05:02:14 +0000 http://www.beersmith.com/blog/?p=834#comment-12391 Not currently - though I'm thinking of adding it to the new version. Not currently – though I’m thinking of adding it to the new version.

]]> By: thargrav http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-12388 thargrav Wed, 06 Jan 2010 02:49:11 +0000 http://www.beersmith.com/blog/?p=834#comment-12388 A great article and useful information for those wanting to brew with a lot of specialty malts or who are concerned about the quality of their ingredients. But I've been brewing for years and I use primaraly American 2-row pale or Munich 10 SRM as my base malt. I discovered a long time ago that the quality of today's malt is so good that providing the correct grist and mash temperature, a mash never goes wrong. And often the conversion is done in 15 minutes per the iodine test. A great article and useful information for those wanting to brew with a lot of specialty malts or who are concerned about the quality of their ingredients.

But I’ve been brewing for years and I use primaraly American 2-row pale or Munich 10 SRM as my base malt. I discovered a long time ago that the quality of today’s malt is so good that providing the correct grist and mash temperature, a mash never goes wrong. And often the conversion is done in 15 minutes per the iodine test.

]]> By: George Hotelling http://www.beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/comment-page-1/#comment-12382 George Hotelling Tue, 05 Jan 2010 15:42:59 +0000 http://www.beersmith.com/blog/?p=834#comment-12382 Is there anywhere in Beersmith to get the degrees Lintner for a recipe? Does a warning pop up for partial mash and all grain recipes when the diastatic power is less than 30? Is there anywhere in Beersmith to get the degrees Lintner for a recipe? Does a warning pop up for partial mash and all grain recipes when the diastatic power is less than 30?

]]>