I think this is the same thing as enzymatic malt. Here is a write-up of Enzyme malt from my local maltster:
MALT CHARACTER
Enzyme Malt is produced from 2-row spring barley. The steeping and germination conditions are chosen to promote enzyme release and synthesis. The kilning program is designed to preserve as much of the enzymes as possible.
APPLICATIONS
Enzyme Malt is recommended to use when high portion of adjuncts is used in a brewing process. It is also suitable for production of quality grain whisky and pure alcohol and can be used for adjusting the Falling Number of baking flour.
BREWING CHARACTERISTICS
moisture % max 7.0
extract fine % dm min 76.0
diastatic power WK dm min 650
alfa-amylase DU dm min 70
This is not a sales specification. In order to optimise ethanol yield, Enzyme Malt can on request be delivered as blends of malts with different enzyme spectra.
As the stuff you are talking about is North American, I suspect they would start with 6-row, but that’s a guess on my part.
