High Diastatic Malt

[Bizier]

Hi all,

I keep peppering these questions away, and I appreciate your responses - my beer is getting better each time.

Basically I am mostly kit + extract + grain + hops brewing and looking at angles to improve. I am willing to do partials (and have done a few), but I don't have the capacity to do volumes over say 4L. I am wondering if there is a pale malt that has an above average diastic capacity that will chew though some sweetness in spec malts? My thoughts are for it to allow me to add spec malts + remainder base malt and do a better job of converting all and sundry - especially knocking some sweetness from the caramel grains as though in an AG mash.

Should I just use a base malt and be done? I was thinking of Perle, Melanoiden, amber, et al for their various properties. Will their diastic abilities be sufficient to convert a good amounts of spec grain such as caramunich, caraaroma, crystal?

I am still yet to do Belgians, and I am yet to try the Eng bitters I have made, but I would like to archive reasonable results in these malt-reliant styles using extract brewing. And please don't suggest going AG - it is simply not an option right here and now... for now... unfortunately.

Cheers
Dan

ED: Thread Title

[Bizier]

I should add that I am thinking of adding spec malt + Base malt + other in question (hopefully magic bullet in small qty). Therefore the question should have been phrased as: "Is there a super diastic malt for small qty mashing?"

[warra48]

Galaxy malt, from I think, Barry Cryer, has a high diastatic power. It is supposedly the most enzymatic malt.

Here is a link to Ross at CraftBrewer, with details.

http://www.craftbrewer.com.au/shop/details.asp?PID=774

[Kevnlis]

The word is "Diastatic" and refers to the level of enzyme in the malt. As Warra has said, Galaxy is an excellent malt which will convert more than its own weight in unmalted adjuncts and still beg for more! I am not sure I quite understand what you want to do with it, but it certainly is head and shoulders above the rest in the diastatic power category.

[Bizier]

The word is "Diastatic"

Galaxy malt, from I think, Barry Cryer, has a high diastatic power. It is supposedly the most enzymatic malt.

certainly is head and shoulders above the rest in the diastatic power category

That is what I want to hear!
Much appreciated.

I am not sure I quite understand what you want to do with it

I am not quite sure I know, but I am operating on hunches and trial/error... I can't explain everything I do when I cook food, but I seem to cook beer in a similar method. I am trying to brew from the heart, but record everything so I can repeat success.

Thanks guys

[Kevnlis]

Normally spec malts are used for the sole purpose of adding a certain quality to the finished product (ie. colour, flavour, aroma, dextrin, etc.). Using a high diastatic malt in a mini-mash with spec malts to defeat this purpose might not give the result you are after.

[Chris]

I have to say that I agree with you Kev. I don't think it'll do anything. The residual sweetness from crystal is not due to unconverted starch, which is the only thing that the base malt will affect with its enzymes.

If you want less crystal sweetness, use less crystal.