find any you can alwasy make your own. Sprout some rye berries for 4-5 days and then dry them out in the oven at a temperature that never gets over 150 F. When dry thend grind them up in a coffee mill. Works great. Plus on day 2-3 you can use some of the sproutsin your bread too. Here is a post on how to do it using a mix of berries
But try first at your pharmacy or Reformhaus specialty foods. Or special foods section of the grocery. If you have a home brew shop they would also carry it. Be sure to ask for the active variety which is not as common as the darker caramelized non-active malt flavoring. General rule is, that if it doesn't say on the package, it is not active. Diastase (Amylase) is the sugar you're looking for.
find any you can alwasy make your own. Sprout some rye berries for 4-5 days and then dry them out in the oven at a temperature that never gets over 150 F. When dry thend grind them up in a coffee mill. Works great. Plus on day 2-3 you can use some of the sproutsin your bread too. Here is a post on how to do it using a mix of berries
http://www.thefreshloaf.com/node/30857/making-white-and-red-malts-sprouted-rye-whole-wheat-and-spelt
It is very easy to do yourself if you can't find any.
But try first at your pharmacy or Reformhaus specialty foods. Or special foods section of the grocery. If you have a home brew shop they would also carry it. Be sure to ask for the active variety which is not as common as the darker caramelized non-active malt flavoring. General rule is, that if it doesn't say on the package, it is not active. Diastase (Amylase) is the sugar you're looking for.
Hi Jmarten,
I buy from the Hop Shop, here is a link for diastatic malt: http://www.hopshopuk.com/products/view/922/beer-making/ingredients/malt-extract/edme-dms-1-5kg-tin
I buy my Red Rye malt from them. Service is first class; they are based in Plymouth
Best wishes
Andy