Not so much anymore. 2-row has become the dominate crop over here for the past few decades. You can still get 6-row, but the variety of options is next to non-existent.
Back to the question, yes 6-row works great. It has a higher enzyme content than 2-row, making starch conversion a breeze. It's perfect for a Pre-Prohibition lager. As
@Protos was saying about the German immigrants, they came over and started making their lagers. But at the time, they only had 6-row, maize, and cluster hops at their disposal. They found that 6-row also had a higher protein content that would produce a haze in the beer. No matter what they did, they couldn't get rid of that haze. That's where the maize comes into play. They found that using the maize in place of some malt would lessen the haze to an acceptable level. Thus, the American Lager style was born. It has since been turned into a unappealing style to us with taste buds by BMC.
Try this recipe:
OG:1058
FG:1012
9.5#/4.3kg 6-row pilsner or pale
3.8#/1.7kg corn/rice
I'm not sure what hops you can get your hands on, but add 25 IBU's at 60 and 1oz/28g each at 20, 10, and 5 min.
Cluster, Hallertau, Tettnang, Saaz work well, but I'm sure there's others that would work well too. If you have the means to make a lager, go for it. If not, this would make a good cream ale. Use that S-05 and try to keep the ferment temp stable under 70f/21c.
With the corn/rice, try to get the freshest corn (especially dried corn). You'll need to do a cereal mash unless you can get your corn/rice in flaked form.