Description
Unit used to measure diastatic power
Technical
°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.
Sensory Profile
Aroma ()
Wine Analogy
Similar to the enzymatic activity in late-harvest wines where botrytis cinerea breaks down grape compounds
Coffee Analogy
Comparable to the enzymatic processes in honey-processed coffee beans
Perfume Analogy
Resembles the base notes in gourmand perfumes with malt and vanilla accords