Diastatic Malt Extract

[thundergod1966]

The new issue of BYO has a section on cooking with malt extract, and it states that there is an ingredient that bakers have been using called diastatic malt extract (i'd never heard of it before) that can be added to bread dough, etc. The article even cautions against using too much because of "overproofing" your dough and making it too alcoholic.
This got me to thinking...Would a person be able to do a mini-mash with only low-lintner specialty grains simply by adding a couple of cups of diastatic malt extract to convert the starches?
I haven't yet checked on prices or availability, or even what the Lintner value would be on some of this, but if there's a possibility that it could work, why not try it without having to do your mash without any 2-row or other base malts?

Any thoughts???

[Tom Hamilton]

Maybe you're on to something here??? Give it a try & let us know.

[thundergod1966]

I'll try to find some, then figure out how much to add to a mini-mash. What do you think would be the best testing method to determine how well something like this works?

[Tom Hamilton]

About the only thing I can think of is to maintain the same volume of low-lintner specialty grains and adjust the amount of diastatic malt extract for each test. Then measure the brewhouse efficiency? Maybe use 1 gallon tests?

[thundergod1966]

That's what I've been considering. I've got a bunch of grains in the freezer that may be useful. I'd probably mix them all together and see if there is a significant increase in gravity as things get stepped up. It doesn't sound as if it would take much of the extract. Bakers only recommend a couple of spoonfuls for a loaf of bread. Any more and the alcohol content will slow the yeast down and ruin the crust from what I've read.

[Tom Hamilton]

I think it will be an interesting experiment! Please post your findings...

[thundergod1966]

Got the extract. I plan on seeing if it will mash a pound of cracked Honey malt and a half pound of crystal for the next batch of Amarillo Belgian Pale.
What temp do you think I should hold it at and for how long?

[Tom Hamilton]

Got the extract. I plan on seeing if it will mash a pound of cracked Honey malt and a half pound of crystal for the next batch of Amarillo Belgian Pale.
What temp do you think I should hold it at and for how long?

Sounds like a plan. The Honey Malt will convert but the crystal will not so keep that in mind. For 1.5 lbs. grains I would probably shoot for 1 gallon of wort by mashing in with 3/4 gallon @ ~165F to achieve 155F for the mash temp. Adjust with ice if it's over 155F, under is not that big of a deal. Mash for 30 minutes holding at 155F & then sparge with 1/2 gallon @ 170F for 10 minutes. Keep us posted!!!

[thundergod1966]

Update: I used 12 ounces of Diastatic Malt Powder in a mini-mash today with 1 lb. Gambrinus Honey malt, 1/2 lb. 80L Crystal, and 1/4 lb. Special B. Mashed using Tom's advice (Thanks, Tom !!!) with 4 Qts. at 155 degrees for 30 minutes and sparged with 2 Qts. at 170 degrees for 10 minutes. According to what I input in BeerSmith for a mini-mash, it came out on-target for O.G.

[Tom Hamilton]

Kewl!! Can't wait to give it a try!!!