Calculating Diastatic Power

Diastatic power (DP from diastases) measures a malted grain’s enzymatic content. When grain is malted, enzymes are produced during germination. These enzymes are responsible for converting the grain’s starches into sugar (saccharides) during mashing. Diastatic power is an indicator of the amount of enzymes available to convert those starches into sugar.

 

In the US, diastatic power is generally measured in degrees Lintner (per pound of grain). Malts with enough DP to convert themselves are at least 30 degrees Lintner; a grain bill that converts well in a 60 minute single infusion mash should have at least 70 degrees Lintner overall; base malts can reach as high as 180 or more.

Calculating DP of a Mash Grain Bill - Example

Grain Bill

DP Calculation

2.0 lb. of 2-Row Malt (140 Lintner)

0.5 lb. of Munich 10L (40 Lintner)

0.3 lb. of Roasted Barley (0 Lintner)

2.8 lb. Total Grain Weight

2.0 lb. x 140 Lintner = 280 Lintner

0.5 lb. x 40 Lintner = 20 Lintner

0.3 lb. x 0 Lintner = 0 Lintner

Total = 300 Lintner

Diastatic Power for the Grain Bill = 300 Lintner / 2.8 lb. = 107 Lintner, plenty of DP for conversion.

Diastatic Power of Common Grains

  2-Row Pale Malt -- 140     Flaked Oats -- 0
  6-Row Pale Malt -- 160     Flaked Wheat -- 0
  Maris Otter Pale Malt -- 140     Flaked Barley -- 0
  Pale Ale Malt -- 85     Caramel/Crystal Malts -- 0
  Pilsen Pale Malt -- 140     Chocolate Malt -- 0
  Munich 10L -- 40     Black Malt -- 0
  Vienna Malt -- 50     Roasted Barley -- 0
  Rye Malt -- 105     Carapils -- 0
  Aromatic Malt -- 20     Melanoidin -- 0
  Honey Malt -- 50     Special B -- 0
  Red Wheat -- 180     Carafa I, II, III -- 0
  White Wheat -- 160     Brown Malt UK -- 0
  Cherrywood Smoked -- 140     Belgian Biscuit -- 0