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Old 08-13-2008, 11:32 PM   #1
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Default 6-row or 2-row for a witbier?

Hello,

I'm going AG and my first recipe is this witbier.

I have 6-row pale malt instead of 2-row. If there's a difference, will I notice it?
Also, what is the difference (besides morphological differences)?

I like orange taste and I'm thinking about adding sweet oranges peels (0,25oz, 5 min). Will it make a difference?

Thanks!

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Old 08-13-2008, 11:49 PM   #2
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Can't comment on the 6-row vs. 2-row, but the dried orange peel definitely makes a difference. I added a 1/4 ounce each of bitter and sweet orange peel into my Summer Citrus Wheat and it adds just enough orange taste/aroma to be noticable.

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Old 08-13-2008, 11:51 PM   #3
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I'd go with 2-row - it's cheaper and you won't get any grainy character from it.

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Old 08-14-2008, 12:29 AM   #4
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pilsner! it's a witbier. get belgian pilsner if you can.

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Old 08-14-2008, 11:34 AM   #5
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DOH! At my LHBS I had the choice between 2-row, german pilsner (no belgian) and 6-row. Guess I chose the worst.. Then again I'll have something to put the blame on if the beer tastes bad

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Old 08-14-2008, 11:52 AM   #6
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Quote:
Originally Posted by ph0ngwh0ng View Post
DOH! At my LHBS I had the choice between 2-row, german pilsner (no belgian) and 6-row. Guess I chose the worst.. Then again I'll have something to put the blame on if the beer tastes bad
6-row has its place- it has more diastatic power, meaning that you can use it to convert some malts with lower diastatic power (great in recipes with corn, for example)

From BYO:
In general, 6-row malted barley has more protein and enzyme content than 2-row malted barley, is thinner than two-row malt and contains less carbohydrate. There are also flavor differences between 2-row and 6-row and it seems that most brewers feel 2-row malt produces a fuller, maltier flavor and 6-row malt produces a grainier flavor in the finished beer.

I usually use plain old 2-row for most of my beers, and use maris otter for British style ales (or malty ones) and then pilsner malt for light colored German beers, or even maibocks.
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Old 08-14-2008, 02:21 PM   #7
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it'll be just fine. probably very tasty.

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Old 08-14-2008, 05:54 PM   #8
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Also 6-row can help with stuck sparges a little more than 2-row, especially with a wit where wheat can play a big role.

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Old 08-14-2008, 05:57 PM   #9
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Ha! Speaking about stuck sparges, I bought 1 lb of rice hulls to help, since I had heard about the infamous wheat factor. How much should I use if I have 4,5lbs of pale plus 4,5 lbs of flaked wheat?

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Old 08-14-2008, 06:08 PM   #10
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big double handfull sized scoop ought to do it

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