What You Need to Know
°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. Degrees Lintner is an intensive unit, not an extensive one; it is independent of the quantity of malt used. 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.
Steps
- 1.
German Doppelbock (Germany): Creates the rich malt character through high diastatic power
- 2.
Japanese Amazake (Japan): Utilizes koji's enzymatic power similar to high °Lintner malt
- 3.
Belgian Dubbel (Belgium): Depends on malt's diastatic power for complex sugar profile