DP info from BN shows...

[piratwolf]

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

[DeezMaltz]

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.

[mike____]

I think it was Damian from Summit.

[ScottyB-Brewing]

I'm gonna mash at 168 and see what happens

[Ozwald]

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.

[piratwolf]

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!