Excessively high diastatic power in malted barley leads to the overproduction of simple sugars, specifically an excess of glucose, in the wort. Diastatic power is the ability of malt to convert starches into fermentable sugars during the mashing process. While fermentable sugars are necessary for alcohol production during fermentation, an overabundance of highly fermentable sugars like glucose can result in a wort with low residual sugar content after fermentation. This means the yeast consume....
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