What is the primary benefit of using diastatic malts?

The primary benefit of using diastatic malts lies in their ability to aid in converting starches to fermentable sugars. Diastatic malts contain enzymes, primarily amylase, which actively break down complex starches present in the malt into simpler sugars during the mashing process. This enzymatic activity is crucial for producing enough fermentable sugars that yeast can then consume, leading to the desired alcohol content in the final beer.

While some diastatic malts can contribute to the color of the beer, this is not their primary function. Additionally, diastatic malts do not inherently enhance the fermentation process itself; rather, they facilitate the creation of fermentable sugars that yeast will ferment. Similarly, they do not add bitterness to the beer; that characteristic typically comes from hops rather than malt. Thus, the key role of diastatic malts is their enzymatic activity, which directly impacts the sugar conversion necessary for an effective brewing process.