Do any Brewers research the Diastatic Power (DP) of their Home-brew Malts/Recipe’s ?
I’m putting together an English Strong Bitter but the small amounts of Crystal Malts and the Roasted Malts knock the DP down to 54. I know it should be above 35 but was concerned about having a DP of 54.
Should I mash longer ? I brew 5 gallons using BIAB method and don’t want a 6+ hour brew day to be wasted.
Any advice on a DP of 54 and if that’s enough for conversion?
I’m putting together an English Strong Bitter but the small amounts of Crystal Malts and the Roasted Malts knock the DP down to 54. I know it should be above 35 but was concerned about having a DP of 54.
Should I mash longer ? I brew 5 gallons using BIAB method and don’t want a 6+ hour brew day to be wasted.
Any advice on a DP of 54 and if that’s enough for conversion?