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 Sep 2010 02:07:46 +0000 hourly 1 http://wordpress.org/?v=3.0.1 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?

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