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• Kilned malt
  ...ve experienced some [[enzymes|enzyme]] breakdown and therefore have less [[diastatic power]]. However, it also introduces distinctive flavors to the finished b ..., high-kilned malts may be used as base malts or as a supplement to more [[diastatic power|disatatic]] pale malts. They must always be used in a mash.
  2 KB (288 words) - 12:03, 15 October 2011
• Modification
  ...fication''' is the process by which, during [[malting]] and [[mashing]], [[enzymes]] in the grain break down large [[protein]] chains into smaller [[proteins] ...arch]], making it available for [[conversion]] to [[sugar]] by [[diastatic enzymes]]
  2 KB (321 words) - 17:09, 30 August 2007
• Conversion
  ...y [[yeast]] in [[fermentation]]. Conversion is carried out by [[diastatic enzymes]] during the [[saccharification rest]] in the [[mashing]] process.
  439 bytes (59 words) - 15:21, 10 December 2007
• Malting
  ...s, principally maltose. Barley is the most common malt because of its high diastatic power or enzyme content. Other grains may be malted, although the resulting
  1 KB (195 words) - 12:32, 15 September 2007
• Category:Grain
  ...all of the grain used in brewing is [[malt|malted]] in order to create the enzymes needed to convert the grain's starches to sugars. However, some types of [ ...t the grain has been malted to develop the grain's natural enzymes. These enzymes convert the [[starch]] naturally present in the grain into sugars that can
  54 members (8 subcategories, 0 files) - 19:58, 20 July 2010
• Category:Specialty grains
  ...ist of any [[grain]] that, unlike [[base malt]], does not contain enough [[diastatic power]] to convert itself completely in the mash. Specialty grains must be ...rains, since the heat used in these processes [[denature|denatures]] the [[enzymes]] that allow grains to convert.
  11 members (3 subcategories, 0 files) - 21:30, 15 November 2007
• Understanding Attenuation
  ...ly minor changes happen to the wort composition. The denaturization of the enzymes finally fixes the ratio between fermentable and unfermentable extract. The ...ount of beta-amylase which can produce more maltose than mashes with lower diastatic power (Munich or large amounts of unmalted grains) assuming the same saccri
  13 KB (2,153 words) - 09:38, 4 August 2014
• Category:Mashing
  ...e|enzymes]] causing incomplete starch conversion in mashes with marginal [[diastatic power]]. A [[decoction]] can be used to raise the mash temperature.
  25 members (1 subcategory, 0 files) - 01:59, 6 December 2012
• Diastatic power
  Diastatic power ...ing the grain in water at a controlled temperature: this is mashing. Other enzymes break long proteins into short ones and accomplish other important tasks.
  1 KB (215 words) - 03:05, 15 December 2008
• Home Brew Acronyms
  '''DE''' - diastatic enzyme '''DME''' - diastatic malt extract (uncommon)
  14 KB (2,225 words) - 23:56, 13 July 2017