Originally Posted by mpruett
I was just reading an old thread on 2 row vs. 6 row, and they linked to a Briess page talking about the differences. The page mentions that they make both 2 and 6 row Munich malt.
Considering the very high enzyme level in 6 row pale malt, does this mean that 6 row Munich would convert better/faster than 2 row would, or does the higher kilning negate the enzyme advantage of 6 row?
It seems reasonable that starting with a higher enzyme content would result in a higher enzyme content after kilning. That being said, it seems to me that there is probably a reason why all of BJCP's Munich-style lagers say "only use the highest quality 2-row malt".
Also, has anyone had a conversion problem using 2-row Munich malt?