3

I am looking to make some bagels. I already have malt powder which I believe to be nondiastatic but I am also interested in adding diastatic malt powder, which I'm having a hard time finding.

I have some pilsner malt on hand. Can I simply grind this malt to make diastatic malt powder? I have a powerful food processor and blender and I reckon I can make a powder of it.

Behacad
  • 1,922
  • 4
  • 23
  • 36

2 Answers2

1

Revision to original answer, I hadn't thought of this. No, you probably can't use beer-ready malt.
From comments…
Isn't malt already germinated though? Isn't that the whole point?
The trouble with malt ready to make beer is that it's killed a fair amount of the enzyme in the drying process. Malt for beer is dried at around 70°C [pilsner apparently hotter than other types]. Diastatic malt is dried at no more than 55°C [one source said they use 40° to be safe] to not kill the enzyme.

You can make your own if you can sprout then dry 'green' barley grains before grinding.

The diastase comes from the sprouting process.

I found some DIY instructions, for if you're very keen. Making your own diastatic malt The whole process would take about a week, if it doesn't go mouldy as you're sprouting & you don't kill the enzymes by drying too hot.
I'm not sure it's something I'd like to tackle myself.

I found this - Unraveling the Malt Puzzle: Michigan Brewers Guild MBAA – District Michigan Winter Conference Joseph Hertrich January 13, 2012 which, amongst many other things, talks about trying to achieve balance between diastatic power & [everything else]. I have to admit my eyes glazed over for a lot of it; the bit relevant is towards the end.

I guess after this later discovery, the best I could say is "Try it & see".

Tetsujin
  • 29,950
  • 5
  • 75
  • 116
1

I'm gonna have to disagree with the current answer. The kilning process for Pilsen/Pilsner malt leaves a lot of diastatic power. Most diastatic malt powder on the market is only rated at 60 degrees lintner, most American pilsner and pale malts are 120 degrees or more. Even European malts should be over 80.

The stuff they make diastatic malt powder from is the rejected barley from making regular malt, it has more protein and typically lower amylase levels. So in answer to the original question it should work, although you might want to use less of it.

Joshua J
  • 11
  • 1