Mämmi is a traditional Finnish Easter delicacy. It can be made from rye malts or barley malts. I am living in Denmark and we can find two kinds of malts, dark and light ones. One kind is enzyme-active and the other is presumably not. (I do not remember which is which, but it is easy to check in store.)
What kind of malts should I use for making mämmi, or do both kinds work?