6-row Maltsters Differences/Preferences

[maaswinhester (kmccaf)]

Hi All,

I was going to buy a bag of 6-row this weekend, and was wondering if anyone had a particular preference for a maltster/brand for 6-row. I have only used Canada Malting co., and was quite pleased. However, there could of course be better ones out there, so I thought I’d just ask.

Thanks,
Kyle

[ynotbrusum]

Both Rahr and Briess also have 6 row, but I only used it once in an American Pre-pro lager and really could not tell any difference.  I also can’t recall if it was an American barley or not.  I was told that the 6 row has higher diastatic enzyme action, so it can help convert more adjuncts and has a bit mor of some type of saccharides, but I don’t recall the specifics at the moment.  So, give any brand a try on a known recipe and see if you notice the difference from 2 row.  I would like to hear your thoughts.

[hopfenundmalz]

I have only found and used Briess 6 row at the LHBSs in my area. Would be nice to try another.

IIRC, about half of the barley grown in the plains is 6 Row. Almost all from the NW is 2 row.

[denny]

@ynotbrusum

Both Rahr and Briess also have 6 row, but I only used it once in an American Pre-pro lager and really could not tell any difference.  I also can’t recall if it was an American barley or not.  I was told that the 6 row has higher diastatic enzyme action, so it can help convert more adjuncts and has a bit mor of some type of saccharides, but I don’t recall the specifics at the moment.  So, give any brand a try on a known recipe and see if you notice the difference from 2 row.  I would like to hear your thoughts.

FWIW, these days 2 row barley has almost identical diastatic power as 6 row.  It is no longer necessary to use 6 row just for added enzymes.

[hopfenundmalz]

@denny

@ynotbrusum

Both Rahr and Briess also have 6 row, but I only used it once in an American Pre-pro lager and really could not tell any difference.  I also can’t recall if it was an American barley or not.  I was told that the 6 row has higher diastatic enzyme action, so it can help convert more adjuncts and has a bit mor of some type of saccharides, but I don’t recall the specifics at the moment.  So, give any brand a try on a known recipe and see if you notice the difference from 2 row.  I would like to hear your thoughts.

FWIW, these days 2 row barley has almost identical diastatic power as 6 row.  It is no longer necessary to use 6 row just for added enzymes.

NA 2 row is in the 150-160 lintner range these days. 6 row has gone up to 180 Lintner from what I have read. Those are both so high that there is little difference, so like Denny says, you don’t need it for the high enzymatic power anymore.

[jimmykx250]

Is their that big of a difference between 2 and 6 row?

[konrow (Malticulous)]

I’ve used Briess, Rahr and CMC. CMC has higher extract but other than that I haven’t noticed anything different.

[maaswinhester (kmccaf)]

@jimmykx250

Is their that big of a difference between 2 and 6 row?

I have found them to be pretty distinct. 2-row is quite neutral in flavor, while 6 row has a grainy flavor. I also taste 6 row as a little having a little grapey flavor. Makes great cream ales and classic American pilsners.

For what it is worth, I bought schreier 6 row.

[chumley]

I have used Rahr, Briess, and Schreier 6-row and haven’t noticed that much of a difference, either.

FWIW, the local store here doesn’t stock 6-row.  I have found that a fair approximation to the grainy flavor of 6-row can be somewhat approximated by using 10% flaked barley with American 2-row.

The knock against using flaked barley in a pils is that it will be cloudy, but lagering will clear it up.