I'm wondering if anybody is knowledgeable about grain/malt Diastatic Power, its scale and how to interpret its scale.
I've seen a few references that essentially say:
- if DP >= 70 Lintners, there is plenty of DP to allow starch conversion into sugars
- else if 30 < DP <= 69, then you will need to mash longer to achieve the desired starch conversion
- else (DP < 30 Lintners), there will not be enough DP to convert starches into sugars
Can anybody speak to this and possibly cite references? If the scale/legend above is accurate, is there such a thing as "too much DP" (say, a DP of 200, etc.)? And if its wrong, what is the correct way to interpret your grain bill's DP rating?
Also, is there any way to use DP to calculate or adjust mash profile (for instance, if my DP is x, then I might want to do a alpha amylase rest for 15 minutes, but if my DP is y, I need to do that same rest for 25 minutes, etc.)?