McCuckerson

Recipes 

With the recession in full force it may be time to cut back a bit. In order to do my part, I will continue to brew at a good clip, however I am considering switching my recipes that use a 2 row base to use 6 row until we get out of this. To me it sounds like a win-win; I continue to brew and the LHBS still makes sales. Here is my question: How bad will by recipes suffer?

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bull8042

Recipes 

I am not sure how subbing 6-row for 2-row makes any difference unless there is a big difference in price. I am sure I am missing something simple, but it wouldn't be the first time.
As for your recipes, 6-row doesn't have the diastatic power of 2-row. So if you use a lot of adjuncts, there might not be enough enzymes to convert all the starches.

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Yooper

Recipes 

Actually, 6-row has MORE diastatic power, so it's used when more adjuncts are used. The issue is that 6-row tastes "grainier" than 2-row.

In many beers, I don't know if you'd see much of a difference (I use a boat load of hops in my IPAs and APAs!). But I've never done a beer with all 6-row, so I'd love to find out what exactly the differences.

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menschmaschine

Recipes 

6-row has a lot more protein than 2-row. It's best to use rice or corn as an adjunct... a la BMC.

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samc

Recipes 

What's the price difference? I get 50lb of GW 2 row for $.66 lb.
Briess 6 row would cost me $.84lb for 50lbs.

Your supplier might be way different, in my case it would not make much sense.

SumnerH

Recipes 

Believe it or not, at one time adding those adjuncts was a lot more expensive than using 100% barley. A-B did it because 6-row (which was all they had available) had a much grainier flavor than 2-row, and they were trying to get something cleaner and more similar to the 2-row flavor that appealed to German immigrants. They were one of the pioneers in trying to make something that tasted like high-end German lagers rather than a cheapo beverage.

How times change!

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