Originally Posted by komomos
You mean temperature blast enzymes or starch? Ofcourse demolish the enzymes but starch?
For example 2 hours at 250 celsius?
I hope you meant 2 hours at 250 F. 2 hours at 250 C would damn near give you ash. But even hours at 250 F would render it basically completely unfermentable if I'm not mistaken. You get caramelization and maillard reactions that somehow make the starches resistant to being broken into base sugars. I'm no chemist but it is my understanding that there is an inverse relationship between the time spent at high temperature in kilning and the fermentability of a malt, which is why the very darkest base malts are like 5 L.