Originally Posted by Zamial
I do not really understand how this would work.
The grain is germinated then stopped at a certain point. This is what makes the "starch" sugars. The sugars are then broken down by the enzymes in the mash at specific temps to produce a desired frementable/unfermentable sugars into the wort.
I am not saying this won't work, just that I do not understand how this miracle enzyme can break down sugars that are not present due to lack of malting...
Malting obviously does not add anything like sugars to the grain--it just alters what is there. It is not unthinkable that a synthetic chemical might be obtained that would do something similar to what the chemical already in the grain would do under certain conditions.
From The Source of All Knowledge
: Malting grains develops the enzymes required to modify the grain's starches into sugars.
Malting develops these enzymes naturally. This product is an enzyme that probably acts very similar to the natural enzymes, that is, they both break down starch into sugar. I am pretty sure malting doesn't convert starch to sugar, but gets the enzymes ready to do so. That's why we talk about mash conversion, and why wort doesn't taste sweet until it's converted.