2-Row versus 6-Row

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

Moderator: slothrob

2-Row versus 6-Row

Postby surferjoe13 » Tue Apr 06, 2010 11:09 pm

I have a recipe that calls for using 6-row. Our LHBS does not sell 6-row. Can I just use 2-row instead? If so, what changes do I make to the amount of grain I use and to the mashing technique?

Any comments would be appreciated.
surferjoe13
 
Posts: 8
Joined: Wed Mar 03, 2010 10:21 am

2- vs 6-row

Postby slothrob » Wed Apr 07, 2010 6:48 am

Chances are you only need 2-row with no other changes.

Perhaps if the recipe had a high percent of unmalted adjuncts, like rice or corn, you might want to use 6-row, but modern 2-row malts have very high enzyme levels, making 6-row less important. You can also use a less kilned malt like Pilsner Malt as a source of higher enzyme activity.

If you want to take an extra precaution or two, you can mash for longer, perhaps 90 minutes and/or check for complete conversion.
BTP v2.0.* Windows XP
User avatar
slothrob
Moderator
Moderator
 
Posts: 1770
Joined: Mon Apr 10, 2006 12:36 pm
Location: Greater Boston


Return to Ingredients, Kits & Recipes

Who is online

Users browsing this forum: Google [Bot] and 1 guest

cron