Degree Lintner
°Lintner or degrees Lintner is a unit used to measure the ability of a malt to reduce starch to sugar, that is, its diastatic power. While the measurement is applicable to any amylase, in general it refers to the combined α-amylase and β-amylase used in brewing. The term is also generalized to diastatic malt extracts and separately prepared brewing enzymes. The abbreviation °L is official, but in brewing applications it may conflict with °L used for degrees Lovibond. JECFA, the Joint FAO/WHO Expert Committee on Food Additives, defines the degree Lintner as  follows: Note that the amylases used in brewing reach their peak efficiencies around 66 °C. Evaluation of a malt or extract is usually done by the manufacturer rather than by the end user; as a rule of thumb, the total grain bill of a mash should have a diastatic power of at least 40 °L in order to guarantee efficient conversion of all the starches in the mash to sugars. The most active barley malts currently available have a diastatic activity of 110 - 160 °Lintner (385 - 520 °WK). In Europe, diastatic activity is often stated in  Windisch–Kolbach units (°WK). These are related approximately to °Lintner by: 100.0 °Lintner equals 3.014 × 10 katal or 18.08 enzyme units.