On Thu, 30 Oct 2003 06:11:58 GMT, Mike Dilger >
wrote:

>But malt is high in enzymes. At least many brewing malts are. I'm
>wondering if I roast sprouted barley at a high enough temperature if
>the malt will die and thus be usable in rye.

Hi Mike,

I don't know about the effects of malt on rye, but I do know that
there are two types of malt available:

They are called "diastatic" or "non-diastatic" depending upon whether
the (principle) enzyme, diastase, is active (if that is the proper
term) or inactive (again, apologies to the chemists...)

HTH,

--
Kenneth

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