Searching the world wide web I have found some very interesting discussions but not any definitive answers to this question: If you oven-toast a base malt, does the toasted malt lose its Diastatic Power? I'm thinking the answer is probably a f(x,y) of Time and Temperature? And maybe grain moisture?? But this is far beyond my pay grade... I ask because I have a Brown planned for next weekend and will be toasting a portion of the base malt for ≈30 minutes at 350°. Even if this toasted malt is completely stripped of its DP, I'll still have plenty left for conversion, but it got me thinking that toasting malt *could* create a conversion problem under certain circumstances.