Pale, malty-sweet with a hint of honey — and loaded with enzymes. Diastatic Barley Malt is what you add when the mash holds more starch than your malt can comfortably convert.
2.5–4.0 EBC · 1.4–2.0 °L · Very high enzyme activity · Diastatic power min. 300 WK · Up to 60 % of grist · Sold per 100 g
What it does in your beer
Weyermann makes this malt for its very high enzyme power: it's a natural, highly effective supplier of amylolytic (starch-converting) enzymes. The flavour is malty-sweet with hints of honey, and the colour is very pale.
Weyermann lists it for whisky and other grain spirits and for special applications in breweries, bakeries and flour mills; its brewing specification names Pils, lager and specialty beers. In a brew it earns its place when the grist carries a large share of unmalted grain or flakes, which bring starch but no enzymes of their own.
At a glance
| Maltster | Weyermann® (Bamberg, Germany) |
| Malt type | Diastatic (high-enzyme) pale malt |
| Grain | Malting-quality barley |
| Colour | 2.5–4.0 EBC (1.4–2.0 °L) |
| Extract (dry basis) | min. 78 % |
| Moisture | max. 7 % |
| Protein (dry basis) | 9–12.5 % |
| Kolbach index | 38–45 % |
| Diastatic power | min. 300 WK |
| Enzyme activity | Very high |
| Max share of grist | up to 60 % |
| Flavour | Malty-sweet, hints of honey |
| Origin | Germany |
| Sold per | 100 g |
| Milling | Whole grain or Crushed (choose a variant) |
How much for a 20 L batch
Up to 60 % of the grist. On a typical 5 kg grist for 20 L that's up to 3 kg (30 × 100 g).
As a guide, 1 kg in 20 L adds ≈ 2.4 EBC of colour on its own and ≈ +10.5 gravity points (≈ +2.62 °P) at 75 % efficiency (approx., Morey colour / extract-based gravity, mid 3.2 EBC, 78 % extract).
Quantity = number of 100 g units: 30 = 3 kg.
How to use
- Mash it with the rest of the grist; its enzymes work on the starch of everything in the mash tun.
- Pair it with flakes or other unmalted grain, which bring starch but no enzymes.
- Weyermann's specification gives a saccharification time of max. 15 minutes (lab mash).
Pairs well with
Brewing with a big share of flakes? Try it with oat flakes or wheat flakes, Czech Pilsner malt for the rest of the base and SafLager W-34/70 for a clean lager.
Storage & shelf life
- Keep it dry and cool in a sealed bag.
- Weyermann's minimum shelf life is 24 months for unopened original bags stored dry at 0–30 °C. Opened: airtight.
- If you chose Crushed, brew within about 5 days of delivery.
Food information
- Name: Diastatic barley malt
- Ingredients: malted barley (barley, water)
- Allergens: contains barley (cereal containing gluten)
- Net quantity: 100 g per unit ordered
- Country of origin: Germany
- Storage: dry, 0–30 °C
Good to know
- Sold per 100 g. Enter 10 for 1 kg, 30 for 3 kg.
- No home mill? Pick Crushed in the Milling option — it's milled before dispatch and should be brewed within about 5 days. Whole grain ships unmilled.
- Sent from our partner warehouse in the Czech Republic as a separate ingredients parcel.
- Values come from Weyermann's current specification and are subject to harvest-specific variation.
FAQ
What is diastatic malt for?
Adding enzyme power. Weyermann's diastatic barley malt supplies large amounts of starch-converting enzymes, for distilling, baking and brewing.
How much can I use?
Weyermann states up to 60 %. Its brewing specification lists Pils, lager and specialty beers.
Does it add colour?
Very little: 2.5–4.0 EBC. 1 kg in 20 L adds ≈ 2.4 EBC on its own (approx.).
Can you crush it?
Sure. Select Crushed in the Milling option; it is milled before dispatch and should be brewed within about 5 days.