Diastatic Barley Malt, Weyermann, EBC: 2.5–4

Weyermann® Diastatic Barley Malt – weighed out

Diastatic Barley Malt is a light, enzyme-rich barley malt made from quality German and European barley. It has very high enzymatic activity and supplies natural amylolytic enzymes that help to convert starch into fermentable sugars during mashing.

When is diastatic malt useful?

The malt is particularly suitable when the recipe contains unmalted grain or a high proportion of crystal/specialty malt, where the overall enzyme capacity might otherwise be low. It can also be used for beers with a desired high attenuation, as well as for whisky and other grain-based distillates. The flavour is mildly malt-sweet with notes of honey.

• Colour: 2.5–4 EBC
• Enzyme activity: very high
• Diastatic strength: at least 300 WK
• Extract on a dry matter basis: not less than 78 %
• Protein in dry matter: 9–12.5 %
• Insurance period: maximum 15 minutes
• Application: pilsner, lager, speciality beer and grain-based distillates

Dosage

The dosage depends on the other ingredients in the recipe and the desired enzyme contribution. Weyermann specifies up to 60 % in the general product guidelines; the current brewery specification specifies up to 100 % for beer.

Order the quantity you need

The item is sold by weight, so you can order the quantity that fits the recipe. You can optionally choose flaking on the product page.

If you need a whole bag, you can choose Weyermann Diastatic Barley Malt in a 25 kg sack.