Could you be a bot more specific?I'm looking to add quite a lot of adjuncts, so will need the maximum enzyme content for conversion.
I got my last lot from Geterbrewed. It goes under a number of names and I had trouble finding it.I'll be adding crushed maize, rye and rice. Probably 25% adjuncts and 75% crushed barley malt.
Where do you buy your amyloglucosidase?
I reckon you've only said that to wind me up! So anyone who is outraged by my outburst: Blame @An Ankoù; he sparked me off and probably did it on purpose.You can always add an enzyme like amyloglucosidase to convert your adjuncts. I've converted 100% brown ale malt to do a historic recipe ...
I had no intention of winding you up @peebee, and I did convert modern brown malt and modern Amber, mixed, to make something. It isn't particularly pleasant and I shall be following in your footsteps with the "historical" home-made versions next time round.For those that don't know: I have been working with "historical" diastatic brown malt - which has absolutely no resemblance to modern day brown malt. I've even tried to use "DP" figures to help me. Clue: For "historical" brown malt there was no magic, voodoo, or special skills even, required).
Gordon Bennett! Where is all this drivel about "diastatic power" coming from?
At best "DP" is a guide if, and only if, you understand its limitations.
Just consider what it's telling you. The power of not one enzyme but many of which the key players, alpha amylase and beta amylase, operate very differently. If the malt contains predominantly alpha amylase the mash may well convert, but the fermentation may stall a good bit earlier than expected. But does "DP" tell you that?
The author of the OP was doing it right. He was aware that you can overdo the adjuncts and so asked the question. And with the extra info of "75% malt, 25% adjunct" can be told "you should be okay" without screwing up his head with "diastatic power".
I reckon you've only said that to wind me up! So anyone who is outraged by my outburst: Blame @An Ankoù; he sparked me off and probably did it on purpose.
(For those that don't know: I have been working with "historical" diastatic brown malt - which has absolutely no resemblance to modern day brown malt. I've even tried to use "DP" figures to help me. Clue: For "historical" brown malt there was no magic, voodoo, or special skills even, required).
Hmm, am I supposed to believe that? One of my favourite words recently is "oxymoron", mainly because every time I see it I have to look up what it means 'cos it doesn't fit its meaning. But can it be applied to entire phrases as well as words?I had no intention of winding you up @peebee ...
... guidance to look for the malt with the highest DP is the most accurate answer ...
Yep, they sometimes refer to the number of minutes it takes to reach conversion. Or, likely it could be minimum, if that is the way it is written in between the value and unit. The clue may be if they use Max for maximum in any of the other variables, such as extract, etc.Hmm, am I supposed to believe that? One of my favourite words recently is "oxymoron", mainly because every time I see it I have to look up what it means 'cos it doesn't fit its meaning. But can it be applied to entire phrases as well as words?
I remember "limit dextrinase" too. Something about "debranching"? It's great all this stuff about beer brewing enzymes, all the associations with woodsy things like axes and chainsaws. I like axes and chainsaws! Can't understand why people keep hiding such things from me .
Haven't we cross swords on this subject ("DP") only very recently? If so the reason will be because I've been trying to get any sense out of this "DP" business, and getting very frustrated with it .
But something you might be able to answer for me? Seems us home brewers might be being deprived of useful info regarding "DP". On the Crisp Website you get "diastatic power" values referred to with things like "60 min °L". That "60 min" bit looks important: Do you know what it's about?
@andy-10: Sorry! I think this is termed "hijacking".
Thanks! You also inspired me to do a bit more digging about. Odd, I seem to have skipped over some useful background:Yep, they sometimes refer to the number of minutes it takes to reach conversion. ...
Correct!At best "DP" is a guide if, and only if, you understand its limitations. ...
Wrong! DP is referring to the creation of reducing sugars which is mainly just measuring the effectiveness of beta-amylase (although it relies on alpha-amylase, and others, to prepare the way). I haven't looked up "DU" just yet. The likes of Degree Lintner - Wikipedia does make it easy to skip over the critical information!... Just consider what it's telling you. The power of not one enzyme but many of which the key players, alpha amylase and beta amylase, operate very differently. ...
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