BeerSavesLives
Active Member
I am new to all-grain, so having to deal with different grains rather than getting an extract that is already mixed with grains is a new concept for me. I was reading that the main differences in 2 row and 6 row is that 6 row used to have more diastatic enzymes to the point that you would benefit from it over 2 row in order to break down certain things in your mash. "Used" being the key word in that statement as I've also read that modern malts have pretty much made the two grains very similar in this aspect. The other main difference I have read about is that 6 Row has a husk that is better suited for allowing a steady sparge less prone to getting stuck.
Being that I've yet to actually brew an all-grain beer and have only done some research looking at other brewers' recipes I am left with this question I was hoping some could shed light on for me.
Is there a reason to add 6 Row to a recipe, or is 2 Row adequate enough to use solely as a better base malt of the two? Maybe to further expand on that, in what cases would you want to use 6 Row over 2, or is it ideal to have a ratio in each recipe?
Thank you for your time and help in advance!
Being that I've yet to actually brew an all-grain beer and have only done some research looking at other brewers' recipes I am left with this question I was hoping some could shed light on for me.
Is there a reason to add 6 Row to a recipe, or is 2 Row adequate enough to use solely as a better base malt of the two? Maybe to further expand on that, in what cases would you want to use 6 Row over 2, or is it ideal to have a ratio in each recipe?
Thank you for your time and help in advance!