Diastatic power

[Clint]

Hello all,
In another thread I questioned the use of Vienna malt as some on the Malt Miller website say use up to 20%,and some they have listed say use up to 100% (of the grist). I've since emailed MM and they confirm, theoretically,all Vienna malts can be used up to 100%... fine.
Now this brings me to DP,which I notice when using the brew software. It says we need a minimum of 30,so I've had a play with various malts in the calculator to see what happens.
I use Crisp malts at the moment so tried Maris otter and ale...these give a result in the high 40's,I then tried some random malts.. patent,chocolate..as I thought these came in at zero DP.
I then went back to Crisp Vienna...this gives a value of 100 DP!
Interestingly the chocolate and patents put into the software (I used a default 4.5kg for everything) gave an OG/FG and ABV even when used alone. Why?
I realise the DP of some malts enables the conversion of other additions in the mash..but to what extent? Is a higher DP base malt more desirable or is it that as long as it's "in" it's ok?
I think that makes some sort of sense...
Cheers
Clint

 

[Hazelwood Brewery]

I’ve not put a lot of effort into researching DP but my understanding is that base malts are fine, specialty malts are not. Vienna and Munich are special cases; they are a little in between but still good enough to self-convert.

 

[foxy]

I notice it on my brewing software too, late mash addition specialty malts as to full mash addition of specialty malts the creep of ABV.
Similar findings here.
https://aussiehomebrewer.com/threads/do-crystal-malts-add-more-unfermentables.85755/

 

[strange-steve]

Interestingly the chocolate and patents put into the software (I used a default 4.5kg for everything) gave an OG/FG and ABV even when used alone. Why

I would say that the DP is given for information only but not factored into the equations, so the calculator returns an FG value assuming that there is enough DP to convert it according to the conversion efficiency.

I realise the DP of some malts enables the conversion of other additions in the mash..but to what extent? Is a higher DP base malt more desirable or is it that as long as it's "in" it's ok

Higher DP is not necessarily better but the conversion might be quicker.

 

[Clint]

This brewing lark is a very winding path for sure!
Take as many diversions as you like..or back track to the mysterious..such fun!

 

[dad_of_jon]

Hello all,
In another thread I questioned the use of Vienna malt as some on the Malt Miller website say use up to 20%,and some they have listed say use up to 100% (of the grist). I've since emailed MM and they confirm, theoretically,all Vienna malts can be used up to 100%... fine.
Now this brings me to DP,which I notice when using the brew software. It says we need a minimum of 30,so I've had a play with various malts in the calculator to see what happens.
I use Crisp malts at the moment so tried Maris otter and ale...these give a result in the high 40's,I then tried some random malts.. patent,chocolate..as I thought these came in at zero DP.
I then went back to Crisp Vienna...this gives a value of 100 DP!
Interestingly the chocolate and patents put into the software (I used a default 4.5kg for everything) gave an OG/FG and ABV even when used alone. Why?
I realise the DP of some malts enables the conversion of other additions in the mash..but to what extent? Is a higher DP base malt more desirable or is it that as long as it's "in" it's ok?
I think that makes some sort of sense...
Cheers
Clint

I use lots of DME so....

 

[crescent city Mike]

Keep in mind that highly roasted malts produce extract; just not FERMENTABLE extract. Choc malt and Black Patent malts are used extensively in extract brews. They add flavor, aroma, and color but nothing fermentable.