It's 6-row. Distillers take advantage of the extra diastatic power in the 6-row. It helps out, considering its like 10% of the grain bill.
So...unless you are up for making CAP, don't buy it.
It was recommended to at the LHBS instead of the 6 row I was seeking for it's conversion power on a largely adjunct mash. Just to guess it may come out a bit thin in higher quantities on an all barley mash but could be effective helping out some more poorly modified malts, or for that matter some gelatanized or cooked starches. Just to speculate, I've been wondering if it could be used to convert some less traditional starch sources for low-barley beer to experiment
Distillers malt is two row, but it is grown and processed for maximum enzymatic potential.
Good point I was quoting Briess talking about their distillers malt. Theirs was the only one I had seen available for sale to home brewers. As of a year or two ago they only use two row for their distillers malt. They also talked about the very low kilning. They have a page about the differences between their brewers and distillers malt.It depends on the maltster. There is plenty of 6 row 'distillers' malt. Unless the maltster states that their malt is made with 2 row, you have a pretty decent chance of it being 6 row...no matter the name or class of the malt: pils, pale, crystal, roast, etc.
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