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Crisp Gleneagles High Diastatic Malt

Enzymatic powerhouse for grain mashes.


Gleneagles High Diastatic malt is high in α- and β-amylase which provide the high levels of dextrinizing units and diastatic power needed to convert the gelatinized starch of other grains into highly fermentable sugars. This is typically used at around 10% of the mash bill.

Specialized barley varieties are grown for the production of High Diastatic Malt. This is accomplished under strict agronomic regimes and has resulted in the barley having the maximal enzyme development.