6 Row Malted Barley Recipes

[fullretard]

Hello all,
I need some recipe idea for 6 row. I plan to transition from extract to all grain. I will do brew in bag on a 20 gallon mega pot for 10 gallon batches. I currently gravity ferment, but plan to move to two 7 gallon fermenters to ferment under pressure and play around with different variables.

I just need some recipe ideas. I can go to the feed store for whole oats, corn, yada yada yada. I will buy grain in bulk, and hops by the pound.

If I am going to commit to this nerd hobby, it is time to take the training wheels off. I have most of the stuff, and I will add to equipment over the holiday sales.

It is going into winter so I can keep a fermenter at almost any temp, summer in Texas is a different story.

Thanks for the advice!

 

[Steveruch]

80% 6-row with 20% flaked corn will give you an American lager or cream ale depending on the yeast.

 

[fullretard]

Thank you for the input!
What weights would I be looking at for a 5 or 10 gallon mash? I am interested in the lager. Any yeast recommendations? I am all over the map. I have been using liquid yeast with a 2000ml yeast starter. I am under the impression it would be near impossible for me to over pitch. Up to this point point I have just been using recipe kits.

Should I buy whole corm and run it thought the grain mil, or just stick to flaked corn? How much of a difference would that make?

 

[TheMadKing]

Thank you for the input!
What weights would I be looking at for a 5 or 10 gallon mash? I am interested in the lager. Any yeast recommendations? I am all over the map. I have been using liquid yeast with a 2000ml yeast starter. I am under the impression it would be near impossible for me to over pitch. Up to this point point I have just been using recipe kits.

Should I buy whole corm and run it thought the grain mil, or just stick to flaked corn? How much of a difference would that make?

You need to use a brewing calculator to formulate your recipes. The weight of grain you use will depend on how strong a beer you want and how efficient your system is at extracting sugars.

It seems like you might benefit from some good foundational knowledge and I would recommend John Palmers How to Brew as a great place to start so that you understand all the basic parameters and how they will affect your beer.

I can't recommend animal feed as a brewing ingredient, I don't think it would cause any harm, but its a lower quality ingredient and you get what you pay for. You'll have better luck using brewing ingredients that have been chosen for quality, just like cooking.

I like 6-row in a California common personally

90% 6row
10% crystal 60
34/70 lager yeast fermented at 60F

 

[IslandLizard]

+10 on Palmer's How to Brew, 4th Ed. ^

For a quick look, here's an online version of his older 1st Ed. Quite a few things have changed over the years, while some not much, or at all.

 

[PCABrewing]

I can't recommend animal feed as a brewing ingredient, I don't think it would cause any harm, but its a lower quality ingredient and you get what you pay for.

Biggest quality concern is probably age and purity right. The standard for animal feed is not as high as it is for US food production. So 50 pounds of a certain grain may have a higher percentage of other seed (or gravel) in it.
Do they even sell malt at a feed store?

 

[TheMadKing]

Biggest quality concern is probably age and purity right. The standard for animal feed is not as high as it is for US food production. So 50 pounds of a certain grain may have a higher percentage of other seed (or gravel) in it.
Do they even sell malt at a feed store?

I have no idea, I was responding to OP saying he intended to buy corn and oats from the feed store

 

[IslandLizard]

I can go to the feed store for whole oats, corn, yada yada yada. I will buy grain in bulk,

Realize, those grains are not malted, they're considered adjuncts when it comes to brewing.

The six row malt you intent to buy should provide the enzymes for the starch conversion during the mash. For full mash conversion you need to use a minimum of about 30-50% of (diastatic) 6-row in your recipe/mash, the remainder can be a non-diastatic adjunct.

Should I buy whole corm and run it thought the grain mil, or just stick to flaked corn? How much of a difference would that make?

You cannot run whole (dried) corn through a grain mill, it's too hard, and will ruin the mill in very short time.
But a corn grinder/mill (e.g., the Corona type) will do a sublime job on it. With patience.

Once milled, and mashed, they should behave and taste similar. One thing, the flaked corn we buy at the brew store is pre-gelatinated (or at least mostly), so it can me added to the mash directly.
The ground whole corn, is not, and needs to be pre-boiled for 30-60', or cereal mashed before it can be used in the mash.

 

[bracconiere]

as has been said feed store barley will need to be malted. which basically just means, sprouted, dried, lightly toasted.....

and yeah it's going to probably have same grass seeds, and millet and stuff, but not enough to f up the batch...i use 23lbs whole barley, for a 10 gallon batch...once malted it's weighs ~20lbs....

 

[MaxStout]

Probably more practical to just get flaked corn. It's pre-gelatinized and ready to use. Having to mill whole kernel corn then do a cereal mash is time-consuming, unless you want to go full paleo brewing and do things from scratch.

 

[bracconiere]

i wouldn't use corn from a feed store, or wheat.....bad taste...

 

[BQ&W]

You may want to start with a simple recipe, like @Steveruch said above. I'd highly suggest (as others have) to use flaked corn.
Good luck and keep us posted!

 

[bwible]

80% 6-row with 20% flaked corn will give you an American lager or cream ale depending on the yeast.

Also the basis for a pre-prohibition lager.

https://www.morebeer.com/articles/Classic_American_Pilsner

 

[tennesseean_87]

I've brewed CAP/pre-prohibition lager, KY Common, and Pennsylvania Porter (lager).

I brewed the CAP/KC with a single mash of 70/30 6row/corn. I made the CAP a little stronger (1.060?) and then split the batch in half and added a gallon or so of water that I had used to steep a few oz of dark crystal and black malt in to both dilute the strength and add color and a hint of flavor. (I think I did a 6 gallon batch, which split into 3 gallons CAP and 4 gallons KC.) CAP got more hops and lager yeast, while KY got a quick ferment with us05.

I also lagered my Penn Porter I did later to finish off the 6-row. I really liked that one.

7lbs 6Row
2.25lbs grits
1lb Brown Malt
8oz Black Malt
8oz Crystal malts (I used up a few oz each of crystal malts from 10-120 I had as leftovers)

 

[madscientist451]

I also lagered my Penn Porter I did later to finish off the 6-row. I really liked that one.

7lbs 6Row
2.25lbs grits
1lb Brown Malt
8oz Black Malt
8oz Crystal malts (I used up a few oz each of crystal malts from 10-120 I had as leftovers)

Can you describe the difference in taste by using that much 6-row compared to using 2 row?

 

[tennesseean_87]

Can you describe the difference in taste by using that much 6-row compared to using 2 row?

It has a grainier taste--that's the best way I can describe it. This is probably a bit more covered up in the Porter than in the CAP, just like the base malt is more important in a Tripel than a Dubbel with lots of flavors from sugars and specialty malts.

Ultimately you have to try it. It's kinda like how there's a difference between MO and GP that can be described, but also needs to be experienced.