Fawcetts MO what is the diastatic power?

[kebabman]

I have had a quick look on Fawcetts website but I can't find what the diastatic power of maris otter pale malt is, does anyone know please?

[Manx Guy]

Hi!
Sorry I dont know, but...

I would think there are slight variations from batch to batch...

But I'm sure if you contact them they will be able to give you an 'average' if you don't know what batch your malt is from...

Hope that helps!

Guy

[kebabman]

I want to know to get an idea of the maximum amount of unmalted grains I can add to my grist.
Cheers

[WallyBrew]

The DP of most English pale malts is higher than is necessary due to the fact that they no longer dry them to a low moisture.

A DP of 18 to 20 is sufficient to convert the contents of a mash in 90mins when mashed at 2.5brls/qtr.

As a rule of thumb (pale and lager malts) subtract the colour from ten and multiply by ten so a colour of 4.5 equates to a DP of 55 a colour of 3 to 70 etc etc

[kebabman]

I want to know what "spare" enzymic power the MO has to convert starch from unmalted grains to sugar

[WallyBrew]

The DP of most English pale malts is higher than is necessary due to the fact that they no longer dry them to a low moisture.

A DP of 18 to 20 is sufficient to convert the contents of a mash in 90mins when mashed at 2.5brls/qtr.

As a rule of thumb (pale and lager malts) subtract the moisture from ten and multiply by ten so a colour of 4.5 equates to a DP of 55 a colour of 3 to 70 etc etc

I thought I'd answered your original post but rereading my post the last sentence should read : - As a rule of thumb (pale and lager malts) subtract the COLOUR from ten and multiply by ten so a colour of 4.5 equates to a DP of 55 a colour of 3 to 70 etc etc. So I've edited it.

From the TF website the colour is 4.5 to 5.5 so the DP should be 45 to 55 which answers your original question.

given

A DP of 18 to 20 is sufficient to convert the contents of a mash in 90mins when mashed at 2.5brls/qtr.

you should have at least 25 to spare. Which answers your last question.

Does this really help?

[kebabman]

Hi WB
Many thanks for your replies, does that mean 1kg of MO which say has a DP of 50 can also convert 0.25kg of flaked wheat if I have 25 spare? Sorry but I am struggling with the maths!

[Eadweard]

I've got a recent analysis of 85 for Bairds MO is that's any help.

[kebabman]

Hi Eadweard
So for a figure of 85 for 1kg of MO what is the maximum weight of unmalted grains, such as flaked wheat,that I could add and still get all the starch in the flaked wheat converted please?

[WallyBrew]

Hi WB
Many thanks for your replies, does that mean 1kg of MO which say has a DP of 50 can also convert 0.25kg of flaked wheat if I have 25 spare? Sorry but I am struggling with the maths!

Easily

It will convert at least its own weight in adjuncts in a 90 min mash and probably more. The thinner the mash the more readily it will convert.
It's a linear "reaction" and only slows down as the substrate (starch) runs out.

I've got a recent analysis of 85 for Bairds MO is that's any help.

If that is an ale malt and the DP is in degrees IoB not WK it shows how bad English malt is these days because that's the DP you'd expect from a lager malt. But it is Bairds

[Bribie]

I can't find the reference any more but I remember a couple of years ago the Bairds site said you shouldn't attempt to convert more than 15% of adjuncts with their ale malts.