orion2598

Recipes 

Looking at various recipes and I don't see a whole lot of 6-row being used as the sole base malt. Could just be the styles I am looking at, but why is everything almost all 2-row (maybe a pound or 2 of 6-row at most)? What would happen if I used 6-row instead of 2-row in a Porter? I see the descriptions often say 'less grainy', but why does no one use it?

Thanks for what I am sure is an obvious answer to most of you.

Greg

__________________
Primary: No more room!
Secondary: Imperial Stout, Eisbock, Chocolate Coffee Stout, Helles
On Tap: Full Moon Wit, Pure Pale Ale, Oaky Porter, Bland Bitter.

Pabst Blue Robot

Recipes 

Here's an interesting read on the subject that I found using Google:

http://brewingtechniques.com/bmg/schwarz.html

From what I understand, 6 row contains slightly more protein and less fermentables, in addition to having a lower yield in terms of growing.

__________________
This is the ORIGINAL Pabst Blue Ribbon Beer. Nature's choicest products provide its prized flavor. Only the finest of hops and grains are used. Selected as America's Best in 1893.

the_bird

Recipes 

The flavor of 6-row is generally considered inferior to 2-row. But, it contains more enzymes, which is why a lot of the big brewers will use it to help convert all of the adjuncts (rice, corn, etc.) that they use.

__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob

CBBaron

Recipes 

Great article PBR.
I've done an Oatmeal partial mash using 6-row. I may have to do something lighter just to see if I can tell a difference. It seems the differences are small and there is little price difference either so there is probably no real point to it. Still it may improve the convert time and runoff when using lots of flaked adjuncts.
Craig

photogscott

Recipes 

Is your avatar Spinal Tap? nice...