Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > How to Mash 6-Row Malt?!?!
Reply
 
LinkBack Thread Tools
Old 05-09-2012, 08:41 PM   #1
ViperMan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Canonsburg, PA
Posts: 297
Liked 25 Times on 21 Posts
Likes Given: 12

Default How to Mash 6-Row Malt?!?!

Okay I TRIED searching, and all I found were people who use 6-row in recipes and obviously already know how to use it...

I recently made a Cream Ale with 2-Row and it was great. But I did some mor reading on the "official style" and learned that most use all 6-row or a combination of 2 and 6.

But then I read that 6-row is less "modified" and requires step-mashing... I have a basic understanding of that, but don't know which temperatures I should "step" at, nor do I have any idea how to be that specific...

I use a big cooler with a false-bottom as a mash-bucket, and am not sure if this equipment is suitable for using 6-Row.

So can you guys tell me A) if I should even bother with 6-row, and if so, B) how does one mash 6-Row with the afore-mentioned equipment?

Hopefully this will help someone ELSE when they go to search for the same topic! (Honestly I typed the title of this thread into Google and got zilch.)

__________________
ViperMan is offline
 
Reply With Quote Quick reply to this message
Old 05-09-2012, 09:03 PM   #2
rockfish42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Merced, CA
Posts: 814
Liked 18 Times on 17 Posts
Likes Given: 5

Default

Any modern 6-row should be well modified, the step mash might be useful in a non adjunct beer for a variety of reasons involving excess FAN. It has a slightly grainier taste that some prefer, for my money a combination of pilsner and normal 2-row tastes better.

__________________
rockfish42 is offline
 
Reply With Quote Quick reply to this message
Old 05-09-2012, 11:40 PM   #3
bschot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Mattoon, Illinois
Posts: 114
Liked 2 Times on 2 Posts
Likes Given: 2

Default

I've seen recipes using 6-row but it was for pre-prohibition pilsner and I think it was for the corn or rice used in the beer. I've done a blond ale with a combo of corn and rice and it turned out fine.

__________________
bschot is offline
 
Reply With Quote Quick reply to this message
Old 05-10-2012, 01:26 AM   #4
Hebby5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Wake Forest, NC
Posts: 141
Default

I batch sparged an IPA with 6-row as my base malt. Came out great. No sweat.

__________________
Hebby5 is offline
 
Reply With Quote Quick reply to this message
Old 05-10-2012, 01:34 AM   #5
VladOfTrub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: , Pa
Posts: 622
Liked 123 Times on 89 Posts
Likes Given: 164

Default

In equal weights, six row has more husk than two row. More husk, better filteration, lessening chances of a stuck mash. But more tannin extraction at high pH and temps. The six row around here is modified. The only stuff that is partially modified that I know of and use are Weyermans Floor Malt and Budvar, when I can get it. Neither will convert adjuncts on their own. That's one reason six row is tossed in. Depending on the style of beer. The recipe may call for step mashing. Usually Lagers are step mashed. The step mash mimicks the decoction mash process used in brewing Pilsner, without boiling the grain. The temp/rest ranges are determined by what you want to brew. If your plate worked with two row, it will work with a mixture. If your gonna dump a few pounds of corn or rice in, pay special attention to sparging and run off rates. There's a lot of info on what you're asking, on this site. Seek, and ye shall find..Noonan's book on brewing lager has a lot of info on what you're asking.

__________________
VladOfTrub is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2012, 01:28 PM   #6
ViperMan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Canonsburg, PA
Posts: 297
Liked 25 Times on 21 Posts
Likes Given: 12

Default

Well I'm making a cream ale with flaked maize - 20% of my grist is corn. I read that 6-row is better when using adjuncts, so that's why I was thinking of using it. Of course if it's already well modified, then yeah I can just batch sparge, which is probably what I'll do then.

Thanks guys.

__________________
ViperMan is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2012, 02:18 PM   #7
wailingguitar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Florence, Alabama
Posts: 1,605
Liked 96 Times on 84 Posts
Likes Given: 457

Default

If you are getting 6 row from a domestic maltster, it is going to be highly modified and not require extra steps. When I was working at Bell's in the late 80's we used Briess 6 row as our house base malt (I wish I had asked why) and did nothing but simple infusion mashing.

__________________

"Why did you.... what was the point of... how drunk were you when you decided this was a good idea?" - DMartin

wailingguitar is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Crystal Malt Mash Time Moody_Copperpot All Grain & Partial Mash Brewing 7 11-10-2011 04:35 PM
Chocolate Malt: To mash or not to mash Bradinator All Grain & Partial Mash Brewing 4 09-18-2011 10:18 PM
Can I Partial Mash Wheat Malt Only? Beerdrop All Grain & Partial Mash Brewing 13 04-29-2009 08:01 PM
Do I need to step mash pilsen malt? wanabeer All Grain & Partial Mash Brewing 2 09-01-2008 03:06 PM
Mash Temperatures for Sorghum Malt njaxx All Grain & Partial Mash Brewing 3 02-20-2007 03:46 PM



Newest Threads

LATEST SPONSOR DEALS