Diastatic powder

 

Diastatic power refers to the enzymatic power of the malt itself – its ability to break down starches into even simpler fermentable sugars during the mashing process. The term “diastatic” refers to “diastase” enzymes. There are two “diastese” enzymes, the first is alpha amylase and the second is beta amylase. These enzymes might be familiar to many of you who have been brewing all grain for a while, as they are the primary enzymes active when you mash your grains in the normal temperature range of 65-70C.

So why should an average homebrewer care? If you don’t have sufficient diastatic enzymes in your mash, you simply will not be able to properly convert sugars during the mash. This will leave you with a partially fermented very sweet beer, with very low alcohol content.

Diastatic power of some common malt:

American 2 Row Pale Malt: 140 °L

American 6 Row Pale Malt: 160 °L

British Pale Malts: 40-70 °L

Maris Otter Pale Malt: 120 °L

Belgian Pale Malt (2 row): 60 °L

German Pilsner Malt: 110 °L

Munich Malt (10 SRM): 70 °L

Munich Malt (20 SRM): 25 °L

Vienna Malt: 50 °L

Wheat Malt, German: 60-90 °L

Wheat, Unmalted (flaked, Torrified): 0 °L

Crystal Malt (all): 0 °L

Chocolate Malt: 0°L

Black Patent Malts: 0 °L

Diastatic power