LTB 6-row and having a hard time of it. My friend Svante at Humlegårdens in Sweden says that Weyermann told him their Enzymatic Barley Malt was produced from 6-row. Is this true? If so, will it give the same results as using “real” 6-row?
Rahr sells 6-row, do you have access to someone who can order from Brewers Supply Group?
As to your question, I don’t know for sure about the Weyermann product but 6-row is higher in enzymes.
Edited to add: oops I see you’re across the pond, Weyermann might be closer to domestic for you. And out of curiosity, why are you looking for 6-row? Today’s 2-row malts have some excellent enzyme content, just look at the diastatic power values to decide how uch adjunct you can use.
He may want to use it for a Classic American Pils.
I’ve never heard of this malt, but if it’s like most domestic 6-row it might provide some of the graininess you’d want in the American lager style.
Yup, this is for old skool brews. CAP and the like. All I’m looking for is the graininess, and if it can be achieved by non-6-row-means I’m all ears.
Is the Enzymatic Barley Malt the same as the Diastatic Barley Malt listed on the Weyermann website? If so, the spec sheet says it’s made with 2-row.