6-Row vs. 2-Row...

[Resto3]

Does anyone use 6-row malt any more? I haven used it since I first started brewing in the 1990's. Is there a flavor difference? Besides having more enzymes is 6-row pale malt better suited for certain beers over others for flavor?

Richie

 

[stpug]

Sure, people use it all the time for various purposes. As you alluded to, it's one of the best grains to increase your enzyme activity in your mash. That's probably its forte, but is also used in classic north american beer styles (pre-pro lagers, cream ales, etc). As far as a taste difference, it's subtle. I'd put it somewhere between a plain US 2-row and continental pilsner malt, but closer to the 2-row side of things; nothing outstanding. Hope this helps.

 

[SnakeRidge]

I use 6-row in my Shiner Bock-a-like brew and in my cream ale. Both have 20% corn grits. The excess enzymatic activity helps convert the adjuncts, and I think it is a bit 'grain-ier' than 2-row.

 

[unionrdr]

I might just have to try some 6-row in my hybrid lagers to get better conversion. not to mention certain flavor balances in old lager styles.

 

[cjgenever]

Only for high adjunct recipes. It has more protein, thus a slightly lower fermentable yield. I believe it also has a larger% husk.

With enzymes becoming more available I think we will see a further decline in six row use/production.