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