Hi all, I've read conflicting opinions on this topic: the use of roasted malts as the ONLY grain used in all-grain brewing. Is that possible?
Malted quinoa, for instance, seems to contain enough protease and amylase for conversion. But if these grains are roasted, wouldn't that destroy the enzymes and render the whole malting process pointless? Would the roasted malt give the same results as roasted unmalted grain?
Sure, I guess you could cheat by adding enzymes or malt extract, but I fail to see the logic of using strictly malted grain if you're gonna burn the life out of them...
Opinions?
Malted quinoa, for instance, seems to contain enough protease and amylase for conversion. But if these grains are roasted, wouldn't that destroy the enzymes and render the whole malting process pointless? Would the roasted malt give the same results as roasted unmalted grain?
Sure, I guess you could cheat by adding enzymes or malt extract, but I fail to see the logic of using strictly malted grain if you're gonna burn the life out of them...
Opinions?