There are times and places for discussions at the atomic level, the molecular level, planetary, and universal. I'm just saying read the room folks. Post #21 is where it went completely off the rails but I don't think the original question was ever answered directly.
Can we agree that the answer to the OP's question is "Yes, as long as at least half of the grain is malted, otherwise you'll have to add amylase".
naw, i think my post #9..
and it should be noted from my 100% white rice lesson and serious runs from it...if you do use amylase to convert, add glucoamylase to the fermenter also...other wise you're going to end up with a lot of left over dextrins, which are sorta soluble fiber......