Felix wrote:
> "rye malt" is not available.
>

> 1. The whole grain, used by expert beer-brewers in the mashes from which
> they extract a brown liquid that turns into beer after fermentation;


It sure sounds like that is the one they want you to get then course
grind yourself since that is what the recipe calls for. I have malted
whole rye grain myself....I can't recall who told me how...it may have
been on this NG...I think I soaked whole rye grain then slow roasted
it...they I ground it with my grain mill.

I have since bought malted grain as well as powder at a brewer supply
store. I am sure they have the same choices in Australia. I bought
some belgian..and others dark and medium....just to add to my bread,
mainly for browning, I think.

Lucy