HomebrewandBeer.com forum

I have ground malt that I bought from natural foods shop that seems somewhat toasted, and have no way of knowing what kind of malt it is. It is probably a denatured malt, but suppose I wanted to use this malt to make a mash, could I add an enzyme (such as alpha galactosidase, which you can get from Beano) during the mashing process to make up for any problems? The enzyme would die out during the boil and I could add maltodextrin to fix any body issues...

Opinions?

I am also considering using ginger, as it has high quantities of alpha-amylaze. It will definitely mess with the flavors of the brew, but I do like x-mas ales. I just have no idea how much I would need to add to the mash.

When you say "ground malt" do you mean it's a powder, or is it grain that has been cracked/slightly crushed?