Can you convert diastatic rye malt to non-diastatic rye malt?
Hi, I was just given four pounds of diastatic malted rye berries. I know a little about the differences between diastatic and non-diastatic malt, and I am definitely quite ignorant of the process that goes into creating them, but I want to experiment with both. Can I create non-diastatic malt simply by roasting some of my current supply of diastatic rye malt at a higher temperature than it was originally roasted?
Thank you so much for any tips/info/etc.!!