Grain Diastatic Power

Diastatic power is the ability of a cereal grain to reduce its own starch into sugar during malting. The diastatic power of a malted grain depends on two factors: the species and variety of grain, and the type of malting.

Diastatic Power is a measureable characteristic. It uses the units Degrees Lintner.

This grain characteristic is also known as Grain Utilization or Extract Efficiency.

If a malted or unmalted grain has a diastatic power of zero, its starches can still be reduced into sugar during the mashing step of the brewhouse stage. It will need to use enzymes from another malted grain with high diastatic power, whcih needs more time for mashing.

Grain Species

Each species of grain, and variety within that species, has a potential diastatic power.
Barley (6 row) = 150-160 L
Wheat = 160 L
Barley (2 row) = 110-140 L
Rye = 100-110
Oats =
Sorghum (naturally gluten free)