2 row vs 6 row

[MikeFlynn74]

Other than being more obscure what is 6 row?

 

[HairyDogBrewing]

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.

 

[MikeFlynn74]

Ahh so adding some 6 row can help when you have a high level of non base grains. Nice.

Any good reccomendations for use and amounts?

 

[HP_Lovecraft]

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:

7lbs 6-row
2lbs flaked corn
30 IBU's hops

nick

 

[srm775]

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.

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.

 

[ChrisKennedy]

Not only does 6row have higher diastatic power than 2row, it has higher nitrogen levels, which help compensate for a higher percentage of rice or corn. Low nitrogen levels can lead to increased diacetyl production and other fermentation problems.

 

[z987k]

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:

7lbs 6-row
2lbs flaked corn
30 IBU's hops

nick

what American lager are you talking about? 30ibu's?

Seriously, if there is one, I might try it.

 

[niquejim]

They are talking about a Classic American Pilsner( CAP ) like this one
https://www.homebrewtalk.com/showthread.php?t=58661

 

[Tonedef131]

Would 6-row be helpful in brewing a wheat beer? I am putting together a wheat beer recipe that will be 50/50 wheat/barley. I have never used 6-row but would the husks help in preventing stuck sparges?

I would just try it out and see how well it does, but I fear a boilover with wheat and 6-row being the only grains I use.