Assertion: malt's power | /r/HasProperty | diastatic
Facets:
Source sentences:
text: ASBC 50-70/EBC 100–140; amber malt has no diastatic power.
text: Base malts have enough diastatic power to convert their own starch and usually that of some amount of starch from unmalted grain, called adjuncts.
text: Specialty malts have little diastatic power, but provide flavor, color, or "body" (viscosity) to the finished beer.
text: Dextrin malt has no diastatic power.
text: A malt with enough power to self-convert has a diastatic power near 35 °Lintner (94 °WK).
text: Malt is often divided into two categories by brewers: base malts and specialty malts; base malts have enough diastatic power to convert their own starch and usually that of some amount of starch from unmalted grain, called adjuncts, while specialty malts have little diastatic power, but provide flavor, color, or "body" (viscosity) to the finished beer.
text: This malt has enough diastatic power to convert itself but is usually used in conjunction with a base malt for mashing.
text: Malt is often divided into two categories by brewers: base malts and specialty malts; base malts have enough diastatic power to convert their own starch and usually that of some amount of starch from unmalted grain, called adjuncts, while specialty malts have little diastatic power, but provide flavor, color, or "body" (viscosity) to the finished beer.