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**sullifan** · 08-05-2006, 04:03 PM

Just a quickie- what happens to the the enzymes when I toast some pale malt for 10-15 min. @350F? Haven't seen this covered anywhere. I'm thinking that I may denature some, but not all, of them, ala Munich/ Vienna malt. Any thoughts, hard facts, or WAGS appreciated!
Sully

david_42 · 08-05-2006, 04:19 PM

350F will denature the grain completely.

Quote:

Biscuit, on the other hand is dried just like Pilsner or Pale Ale malt and then roasted lightly till it is 25 degrees Lovibond.

Incidentally, Aromatic malt still has enough enzymatic power to convert itself, but Biscuit has essentially no enzymes left and must therefore rely on other malts' enzymes for conversion.

http://www.hbd.org/brewery/library/Malt_AK0996.html

**sullifan** · 08-07-2006, 01:36 PM

Thanks, David. Upon reading after posting (of course!) both Mosher & Palmer said essentially the same thing. There's probably a post on it here that I didn't search out!

Lou · 08-07-2006, 02:30 PM

i got a different response when i asked the same question a while back...

http://www.homebrewtalk.com/f36/diastatic-power-toasted-2-row-8060/