@hd4mark I’ll use the smallest words possible.
First, you need to find out the Diastatic Power (DP) of your malt. You can find this on your malt analysis. However, here are some averages the °L is Lintner in this case NOT lovibond).
American 2 Row Pale Malt: 140 °L
American 6 Row Pale Malt: 160 °L
British Pale Malts: 40-70 °L
Maris Otter Pale Malt: 120 °L
Belgian Pale Malt (2 row): 60 °L
German Pilsner Malt: 110 °L
Munich Malt (10 SRM): 70 °L
Munich Malt (20 SRM): 25 °L
Vienna Malt: 50 °L
Wheat Malt, German: 60-90 °L
Essentially the more it is toasted/roasted the less DP the malt is going to have. You can figure that caramel/crystal malts, roasted malts, and adjuncts have zero, as they can’t convert themselves.
To figure out your DP of the MASH you multiple the °L by the amount of malt for each malt, add them up, and then divide by the total of the weight of malts. For example that say you are brewing this American Lager using:
10lbs of US 2 row
3lbs flaked maize
So, 10lbs x 140 = 1400; 3lbs x 0 = 0; as you can see you have 1400 Points. Take this and divide it by your total mash weight, 1400/13 = 107.69°L. This plenty to convert the starches in the malt AND the adjunct.
30°L is the lowest you can have to get conversion. I don’t think I would push that and would likely never go below 50°L.
If you do find a mash that is pushing 30°L or BELOW you can add Amylase Enzyme to help with conversion.
With all this in mind most AG bursts are going to have plenty of DP to convert. The most worrisome times comes when utilizing a low °L malt with a complex grain bill full off specialty malts that are really low in °L or have none.
Hope this was easy to understand as I’m not a math guy.