°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. While the measurement is applicable to any
amylase, in general it refers to the combined a-amylase and ß-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.