What does diastatic power refer to?

Diastatic power refers to the enzymatic starch conversion potential of malt, making it a critical factor in the brewing process. Specifically, it measures the ability of the enzymes present in malt to break down starches into fermentable sugars during mashing. This is crucial for brewers, as a higher diastatic power indicates that the malt can produce more fermentable sugars, which are essential for yeast fermentation.

The diastatic power is typically expressed in degrees Linter, which quantifies the enzyme activity. Malts with high diastatic power can convert starch to sugar more effectively, allowing for a more efficient fermentation process and potentially leading to higher alcohol content and better flavor complexity in the final beer. Understanding diastatic power helps brewers select the right malts for their desired brewing outcomes, as it plays a significant role in the overall efficiency and quality of the beer produced.