Oats do have diastatic power, but it is important to note that the diastatic power of oats can vary depending on the variety and processing methods. Diastatic power refers to the enzymes present in malted grains that convert starches into fermentable sugars during the brewing process.
While barley is the most commonly used grain for brewing due to its high diastatic power, oats can also contribute to the enzymatic activity in the mash. Oats contain enzymes such as alpha-amylase and beta-amylase, which are responsible for breaking down the starches in the grains into sugars that yeast can consume during fermentation.
The diastatic power of oats can be measured using the Litner scale, which is a unit of measurement for diastatic power. The Litner scale typically ranges from 0 to 100, with higher values indicating a higher diastatic power. For oats, the diastatic power is often within the range of 20-35 Litner, with an average range of 20-25 Litner.
It is worth noting that the diastatic power of oats is generally lower compared to barley, which typically has a diastatic power of around 140-160 Litner. This means that oats may not be able to convert as much starch into sugar as barley can, and may require the addition of other grains with higher diastatic power to ensure a complete conversion of starches during the mashing process.
When using oats in brewing, it is common to include a small percentage of barley malt or another grain with higher diastatic power to supplement the enzymatic activity. This helps to ensure that there is enough enzyme activity in the mash to convert the starches in the oats into fermentable sugars.
In my personal brewing experience, I have used oats in various beer styles, such as oatmeal stouts and New England IPAs. Oats can contribute a smooth and creamy mouthfeel to the beer, as well as enhance the body and head retention. However, I have found that it is important to carefully consider the diastatic power of the oats and adjust the grain bill accordingly to achieve a complete starch conversion and avoid any potential issues with stuck mashes or low attenuation.
Oats do have diastatic power, but it is generally lower compared to barley. When using oats in brewing, it is important to consider their diastatic power and potentially supplement with other grains to ensure a complete conversion of starches.