2 row/6 row refers to the malt grains per stalk. 6 row has a higher yield and is what is used by the larger breweries because it's cheaper.egolla said:It describes the shape of the grain head.
2 row heads are flat and 6 row are more spiral.
2 row is preferred for brewing because of more uniform kernel size,
higher yield, and lower protein.
6 row grows better in the US and has higher enzymatic activity.
The extra enzymes can be used to convert cereal adjuncts.
what American lager are you talking about? 30ibu's?HP_Lovecraft said:6-row also has a stronger flavor.
The original reason that BMC used rice/corn was that those adjuncts mellowed the sharp 6-row flavor, and made the final product taste more like a light German 2-row lager.
I'm sure that the fact that 6-row was cheaper, and the rice/corn was cheaper had no part in the equation?
You can find enzyme ratings for all the base grains that will tell you how much non-malt they can convert, but a typical American lager recipe is:
2lbs flaked corn
30 IBU's hops