Editing Homebrewing (section)

==== Intermediate brewers ====

A partial mash differs from an extract brew in that the extract remains enzymatically active.<ref name="Colby7January2014">{{cite web|last1=Colby|first1=Chris|title=Why Partial Mash? (Mashing vs. Steeping)|url=http://beerandwinejournal.com/mash-vs-steep/|website=Beer & Wine Journal|access-date=11 August 2016|archive-url=https://web.archive.org/web/20150328234344/http://beerandwinejournal.com/mash-vs-steep/|archive-date=28 March 2015|date=7 January 2014}}</ref> Unlike dead malts where some of the starch has been converted to sugar via the action of heat and the natural enzymes have been destroyed, wheat and unmalted extracts need the help of enzymes to convert their starches into sugars.{{citation needed|date=March 2011}}

The next step up from extract brewing is to use a diastatically active malt extract to convert starches from other beer adjuncts such as flaked and torrified barleys, flaked and torrified wheat, wheat flour, and flaked oats into [[fermented syrup]]. These extracts are currently only available in the canned form. Unmalted barleys and wheats can add extra "body" to a finished beer.{{citation needed|date=March 2011}}