Degree Lintner

Degree Lintner is a unit of measurement used in the brewing industry to quantify the enzymatic power of malt. The term is named after the scientist John Lintner, who made significant contributions to the field of brewing science.

Etymology[edit | edit source]

The term "Degree Lintner" is derived from the name of the scientist John Lintner. Lintner was a pioneer in the field of brewing science and his work laid the foundation for many modern brewing techniques. The unit of measurement was named in his honor to recognize his contributions to the industry.

Definition[edit | edit source]

Degree Lintner (°Lintner or °L) is a measure of the potential enzymatic power of malt, specifically the diastatic power. It is defined as the amount of malt which, under specific conditions, will convert 0.01% of its own weight of starch into sugar in one hour.

Usage[edit | edit source]

In the brewing industry, the Degree Lintner is used to determine the potential enzymatic power of malt. This is important as it helps brewers understand how much sugar can be extracted from the malt during the brewing process. The higher the Degree Lintner, the greater the potential for sugar extraction.

Related Terms[edit | edit source]

Diastatic power: This is the total enzymatic power of malt to convert starch into fermentable sugars. It is often measured in Degree Lintner.
Malt: This is a germinated cereal grain that has been dried in a process known as "malting". Malt is used in brewing to provide the sugar that yeast ferments into alcohol.
Starch: A type of carbohydrate found in many plants. In brewing, starch from malt is converted into sugars, which are then fermented by yeast to produce alcohol.

See Also[edit | edit source]

Degree Lintner Resources
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