Extract w/ Rye & Biscuit Malts?

Hello,

I'm looking at doing the IPA recipe in the Dec 06 Brew Your Own magazine, and it calls for Rye & Biscuit malts to be used, even in the extract recipe. As I understood from reading, you'd need the enzymes from the barley to turn these into sugars for the yeast. Am I off here? Do they also have the enzymes in them, and will make sugar out of themselves just by steeping, or do I need to do a partial mash (something I haven't done as of yet) with some barley? Any help/advice would be appreciated.

TIA,

-Aaron

The trick is rye malt, not flacked rye. Rye malt contains enzymes, so rather than steeping at 170F, mash them for an hour at 155F.