Diastatic power is measured in which degree measurement?

Diastatic power is a measure of the enzyme activity in malt, specifically the ability of the malt to convert starches into fermentable sugars during mashing. It is quantified in terms of Lab/Litner degrees, which is a unit that specifically expresses the enzymatic activity of amylases present in the malt. The higher the Litner value, the greater the diastatic power, indicating that the malt should effectively convert starches into sugars, which is crucial for brewing processes.

Degrees Plato, Scottish degrees, and Brewing degrees relate to different measurements not directly linked to the enzymatic activity of the malt. Degrees Plato measures the concentration of sugars in a liquid, Scottish degrees typically refer to density or specific gravity in relation to malt fermentation, and Brewing degrees generally pertain to different brewing processes rather than enzyme activity. Therefore, Litner is the precise and recognized unit for measuring diastatic power, making it the correct choice.