I've read a lot of posts on diastatic power and saw a couple formulas as well. Is there a general rule of thumb about what percent of a grain bill should be malted? I know it depends on the malt so this may be a case by case basis.
My recent mash:
19 gal of water
2 tablespoons gysum
26 lbs rye
10lbs malted rye
Got a final SG of 1041 and about 12 gallons out of all that. Rye really sucked up the water. Not sure if this is because rye may have less sugar or I didn't have enough malt. I did through a couple of table spoons of "amalayse enzymes" in towards the end and the mash sweetened up a bit but wasn't overpoweringly sweet. I added sugar to make it worth my time but want to get away from this and do a true all grain. Any suggestions? I was thinking of trying 20 rye and 16 malted next time but wanted some advice/tools from here before. Is there a diastatic calculator like the dilution, SG, etc calculators that I found around here?
Diastatic Power
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Mashy
- Swill Maker
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- Joined: Sat Dec 11, 2010 9:52 am
- Location: Pacific NW
Diastatic Power
Mashy
“I know that you believe you understand what you think I said, but I'm not sure you realize that what you heard is not what I meant.”
“I know that you believe you understand what you think I said, but I'm not sure you realize that what you heard is not what I meant.”