hist-brewing: amylase in unmalted grain

[Steve Thomas]

   Link to an old text with notes on amylase activity in unmalted grain: 
http://chestofbooks.com/food/beverages/Alcohol-Properties/Sacchariflcation-Without-Malt-Or-Acid.html
   Surprisingly, the claim is: rye has enough amylase in the raw grain 
for self-conversion.  Wheat showed partial conversion with the same 
process, barley less so.  I had been aware that there is amylase in 
unmalted grain, but my impression was that it was closer to 'detectable' 
than 'significant'.
   It is time I did some experiments.
--Steve Thomas