And I am doing an extract recipe converted from an AG. I've read up on Buscuit Malt and know that it has no enzymes to convert the starch into sugar. It was recomended that it be mashed with grains that have excess diastatic power, but I am not mashing. The other two specialty/flakes I am using are Honey Malt and Oat flakes. I don't believe either have the neccesary goods to help the Buscuit out, and since my base malt will be LME, I don't know what to do. Should I use Amylase Extract? Has anyone had issues with this before? Any help is always appreciated.