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Old 03-13-2010, 03:37 AM   #1
msa8967
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Default Can 6 row substitute for 2 row?

I would like to make BierMuncher's recipe for Cenntenial Blonde Ale shown below but there are no HBS within 2 hours of where I live. A local liqour store does carry some grain but right now only has 6 row available and no 2 row. I could try ordering 2 row online but I would like to make this recipe this weekend. Can 6 row be used as a substitute for 2 row with any modifications in a recipe like this and still make good beer?


Cenntenial Blonde Ale by BierMuncher
Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.040 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)


Mash at 150 degrees for 60 minutes.

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Old 03-13-2010, 05:04 AM   #2
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As far as I know... they are extremely similar. So much so, that I don't think I could tell the difference. There are prolly some people on here that can. I can't. If I remember right 2 row has a point or two more than 6 row. that is about it though.

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Old 03-13-2010, 06:38 AM   #3
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Many resources discuss this on the internet http://www.brewingwithbriess.com/Mal...s_Traveled.htm if you are using brewing software make the adjustment and have fun.

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Old 03-13-2010, 08:34 PM   #4
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had a brain fart...too many beers today

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Old 03-13-2010, 11:43 PM   #5
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First off Pale Malt and 2 or 6 row brewers malt are two different malts.

Pale malt is also known as Pale Ale Malt and used in ales more, brewers malt is used more for lager, american wheats and so on

that description in the hyperlink is pretty accurate. When using high percentages of adjuncts, the six row has more diastatic power to convert the adjuncts then the 2 row does, although the 2 row has been improving all the time.

flavor wise, six row gives you a slight bit of grain like flavor, where the two row is more smoother flavor. Not much, but you can taste the difference when using high percentages of these as base malt.

pale malt has more of a malty fuller flavor

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Old 03-13-2010, 11:54 PM   #6
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Thanks everyone for your input. My swmbo decided we needed to drive 100 miles today to a particular store in order to get some more baby items before the young one arrives in mid May. I did go by a store in Des Moines that had a grain sale and bought 50 lbs of Briess 2 row for $56, which I hope is a good buy. So I have both 2 row and 6 row Pale Malt to use and I might try a few recipes where I blend the two types together.

In order to make several recipes this week (during my spring break where I don't have any teaching duties) I will have to use my 5 gallon glass carboys as fermentors. Does anyone know what the actual usable volume of a 5 gallon carboy is? Should I scale my recipe back to like 4.5 gallons?

Thanks,

Mick

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Old 03-14-2010, 01:09 AM   #7
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Hi Mick,

I live in the quad-cities. If you head over to Chicago at some point, see if you can get to http://www.countrymaltgroup.com/ They have some fantastic grain prices, but shipping would kill you. You have to phone in your order ahead of time, and they will have it waiting for you when you show up.

Regards,
Jason

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Old 03-14-2010, 01:30 AM   #8
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Quote:
Originally Posted by beeraggie View Post
they are very similar but 6 row has less enzymes that convert the starches in the mash. Should not be an issue unless you are using a lot of adjucts or heavy roasted malts
Unless I'm missing something here, the opposite is true. From the HBT wiki...
"6-Row is a base malt with a higher diastic power than 2-Row Malt to help convert other adjuncts."
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Old 03-14-2010, 01:56 AM   #9
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Yes, 6-row converts adjuncts better, which is the main benefit of it.

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Old 03-14-2010, 05:00 AM   #10
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Not only does it convert a very little bit better it also has more husk making sparging with adjuncts less troublesome. It also has more protein and lower extract percentage than 2-row.

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