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The preferred base malt for adjunct-based beers such as American Lagers, high gravity lagers and American Wheat beer. Clean in flavor and high in enzymes. This malt is best used when brewing with high quantities of adjuncts, such as oats, corn or rice.
2-row: Favored by European brewers; Lower protein content; Yields greater theoretical extract; Tend to be more uniform in kernel size (better for less-sophisticated mills) 6-row: Grows better in the U.S. and is cheaper, so used by big domestic breweries; More enzymes and husks help with adjunct cereals (so good for e.g. an oatmeal stout) Higher ...
2 Σεπ 2020 · From a brewer’s perspective, here are two ways that six-row can make a superior beer. First: Six-row generally will have lower extract by weight than two-row. That’s because two-row kernels are plumper and therefore have a higher proportion of starch to “other.”
Six-row malt is used primarily in North America breweries, whereas two-row malt is used most everywhere else in the world. The key regions for six-row barley cultivation are Mexico, the midwestern United States, and, to a lesser extent, the Prairie Provinces of Canada.
8 Οκτ 2014 · It is widely believed that two-row barleys are the best barleys for malting and brewing (1). In fact, outside North America most of the world’s brewing nations exclusively use two-row barley for malt. Six-row barleys, if produced overseas at all, are largely used only for feed.
31 Ιαν 2014 · Though two-row barley offers more extract potential, six-row offers more diastatic power than two-row malt. This makes six-row barley ideal for brewing with high quantities of adjuncts and/or specialty grains.
Question: Do you use 6-row malts in your brewing, when, why, and what flavors does it impart? Until now I’ve only superficially considered the differences and believe that all of my recipes call only for 2-row. Historically, Europeans have used 6-row only for animal feed and only 2-row for brewing.
