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 Post subject: DP info from BN shows...
PostPosted: Sun Dec 15, 2013 9:03 am 
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Joined: Sun May 06, 2012 6:14 am
Posts: 24
Location: SE Virginia
Hah! No, this isn't an Adam & Eve topic...

I have heard two brewers (on the Session, I think) interviewed since this summer who have stated something to the effect that the Diastatic Power of US 2-row is now so high that mash temp is basically irrelevant. Does anyone remember what shows/brewers said this?

I think the guys from Flat Tail may have been one, and I kinda think the other was British... but I can't swear to it. I listen to so much BN that it's all jumbled in my head.

Anyone have any pointers before I go digging through 30 hours of shows?

Cheers!
Corporate Piratwolf
Yeast Coast Division

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 Post subject: Re: DP info from BN shows...
PostPosted: Mon Dec 16, 2013 10:47 am 
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Joined: Fri May 07, 2010 9:54 am
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Location: Washington, DC
I don't think they claim that mash temp doesn't matter. When i've heard people interviewed talk about degree of modification/diastatic power they usually say that mash rests lower than saccharification temps don't matter.


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 Post subject: Re: DP info from BN shows...
PostPosted: Mon Dec 16, 2013 6:40 pm 
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I think it was Damian from Summit.

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 Post subject: Re: DP info from BN shows...
PostPosted: Mon Dec 16, 2013 9:14 pm 
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Joined: Tue Jun 04, 2013 10:52 am
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Location: Sanger, California
I'm gonna mash at 168 and see what happens


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 Post subject: Re: DP info from BN shows...
PostPosted: Tue Dec 17, 2013 1:16 am 
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DP doesn't change the science of what temps cause which conversions, which enzymes activate, it's simply the power to do the actual conversion. Things below saccharification, such as protein rests are still beneficial, just not for efficiency - you just don't need multiple steps to get good efficiency as you would with less modified malts. Remember mashing is just a continuation of the malting process. Temps still matter, regardless of the DP. No matter how modified the malt, beta-amalyse isn't going to jive with 168. Alpha's not going to like it all that much either.

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 Post subject: Re: DP info from BN shows...
PostPosted: Wed Dec 25, 2013 8:00 pm 
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Joined: Sun May 06, 2012 6:14 am
Posts: 24
Location: SE Virginia
DeezMaltz, you're right--I phrased my point sloppily. I finally found the bit I recalled (11-17-13, 1:07:50-1:11 or so) where Dave Marliave (sp?) from Flat Tail said that US 2-row has such DP that it's hard to work your mash to produce longer-chain sugars and then spent quite some time discussing adjuncts to help add body and/or starches for non-Sacc fermentations. I didn't intend to suggest that ridiculously high or low mash temps would work, but I can see how it came out that way.

Mike, thanks for the tip on the Summit Brewing show. I'll dive in there next!

Cheers!


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