Thanks for clearing that up. The reason i thought that they weren't fermentable was because of something i read. i cut and pasted here:
Fermentable Grains
The following grains should be "mashed" (steeped at about 155°F) and "sparged" (rinsed with water at approximately 168°F. Do not go over 170°F) at controlled temperature prior to boil.
Fermentatal grains
2-Row Pale Malt - ( <1.8° lovibond) -The lightest roast of barley malt. These grains are kilned at just hot enough temperature to drive out moisture without damaging the enzymes within the kernels.Pale malts provide the majority of fermentable grains for most beers, even stouts.
6-row Pale Malt - ( 1.8° lovibond) - is a pale malt made from a different species of barley. Quite high in nitrogen, 6-row malt is used as"hot" base malt for rapid, thorough conversion in a mash, as well as for extra body and fullness; the flavor is more neutral than 2-row malt.
Pale Ale Malt - (3°-4°lovibond) - Slightly darker in color, ideal base for amber to dark colored ales. The darker roast adds a little character to the flavor profile. All Pale Ale beers tend to be gold in color.Mild Ale Malt - (5°-6°lovibond) - A roast darker than pale. Mild ale malts can be used for base for brown ales, milds, porters and stouts.
Victory Malt - (1.5°-2°lovibond) - is specialized lightly-roasted 2-row malt that provides biscuity, caramel flavors to a beer. Similar in color to amber and brown malt, it is often an addition to American brown ale. Ideal for light colored beers, such as pilsners and light beers.
Vienna Malt - (5°-8° lovibond) - Another fermentable grain similiar to Munich, but slightly lighter in color.
Munich Malt - (5°-15° lovibond) - A grain that contributes some amber color and residual sweetness and yet is still very much a fermentable grain. Munich is ideal for Oktoberfest, Munich Dunkels, Hellas, and Bocks.
Biscuit Malt - (30° lovibond) - A marginally fermentable grain that should be used in place for "toasted" malts in many recipes. Biscuit malts add a "toasty" finish to the beer.
Aromatic Malt - (25° lovibond) - Similar to Biscuit malts, but slightly lighter in color, sweeter and more aromatic in the finish.
Wheat Malt - (2° lovibond) - This is a "wheat" version of pale malt. This grain must be crushed and mashed to obtain any amount of yield and flavor. It is a difficult grain to malt. When crushed the wheat malt turns into flour. It is recommended to blend with pale malt. Small amouts of wheat can be incorporated into many beer styles to enhance head retention.
Barley Flakes - Are un-malted grains that have been fed through heated rollers which gelatize their starches. Barley flakes impart a delightful smooth grainy finish to the beer and enhances head retention. Typical use is 1/4 to 1 lb per 5 gallons.
Flaked Maize - An attractive sweet "corn on the cob" flavor to some beer styles. Flaked Rice - Rice produces a more neutral flavor than maize and is preferred for some American styles beers.Flaked Oats, Wheat,and Rye - Similar use as barley flakes. Each has its' unique flavor.
Non Fermentable
Caramel/Crystal Malts - This is the most popular specialty grain used by homebrewers. Crystal malt is taken "green" or wet from the sprouting vessel and is first dried for a few minutes at temperatures approaching boiling. The starch is converted into sugars and the interior of the grain liquefies. A further boost in temperature caramelizes these sugars (Carmel Malts), thus rendering them un-fermentable.
Cara-Munich/Cara-Pils/Cara- Meduim to dark Crystal.Caramel malts.
Special "B" Malt - is the missing link between Crystal/Caramel malts and Chocolate malts.
Chocolate Malt - roasted to a (350/400° lovibond).
Black Patent Malt - roasted to a (500/600° lovibond).
Roasted Un-malted Barley - It is an unroasted version of Chocolate and Black Malts.