Using 6-Row as Base Malt

[goforevercrazywithit]

I have access to large amounts of 6-row distillers barley, so I would like to start using it as my base malt. I have looked and can't find hardly anything on using 6-row as a base malt except in the typical styles (cream ale, KY common, etc.) But what about outside of those styles?

I've found it has 95% the fermentable sugar potential as 2-row. I know it has higher diastatic power so it's commonly used with adjuncts. And I've heard about it's "grainier" flavor.

Would there be any reason I couldn't directly substitue 6-row for 2-row in recipes that have no adjuncts?

In a porter, stout or IPA would this grainy flavor be overwhelming? If so, what could I do to offset this?

 

[BigMack]

https://www.homebrewersassociation.org/zymurgy/zymurgy-extra-2-row-vs-6-row-barley/

I personally don't use 6-row, but my advice would just be to try it in a recipe you like and see the difference from the same recipe with 2-row. My guess is you will get some subtle differences, but I can't imagine the flavor of the 6-row will overwhelm anything especially in a dark beer.

 

[Yooper]

Six-row is grainier, sort of huskier (like husks, not fatter...........) than two-row. You may find a significant difference in lighter beers, and not so much in beers like stouts but I'm unsure as I've never used it as a solo base malt.

 

[RM-MN]

I've used both and don't notice any real difference but I'm not a beer judge and may not care if there is a difference.