We can safely assume that all base malt will have enough Diastatic Power to look after itself, and probably enough for 15-20% adjunct. But for some reason maltsters appear to need to have their gonads put in a vice before they will give out Diastatic Power numbers, sort of what I was referring to about lack of detail.
Just a meander -
I keep hearing here (AHB) that Galaxy is high enzyme malt I havent looked at the specs for several years but is it?
I recall that it was high in glucanase, which is great if you want to add lots of unmalted grain to your brew, but I dont recall anything about its DP being anything out of the ordinary. If anyone has as spec sheet handy I wouldnt mind a copy
Back OT
Coarse Grind As Is of all the laboratory tests preformed on malt is probably the most useful number for a home brewer.
The MIAG 7 as is number is effectively 100%, under ideal conditions you could expect to get about 300 points of gravity from 1 Kg of malt in 1 Litre. Obviously thats a theoretical number, but if you look at it as say: - 5 Kg in 25 Litres
(5 X 301.5) /25 = 60 (roughly) or a wort gravity of 1.060 at 100% extraction.
Say you got 1.050
You mash efficiency would be 50/60 X 100 = 83.3333%
I just wish everyone would use the same units; even the same tests would be nice, it gets very confusing.
Any German (and Bairds) tests will report extract percentage (say 82%) for fine grind of dry weight, then you have to look at the Coarse/Fine difference, and the moisture to work back to the coarse grind as is number thats the one we need.
I just wish they would get it together and all report from the same basis, (pet peeve).
MHB
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