I’ve been eyeing up this recipe for a while and decided to pull the trigger and get the ingredients. Here’s a problem. My LHBS carries briess only, mostly because they local. Anyway he said briess stopped production on 6row. He’s going to look into getting some from other companies. But if he can’t is there a substitute or can’t I just up the 2 row the recipe calls for. From what I understand is 6 row has more protein.
Thanks
You need to use any brand of 6-Row mainly for the enzyme content. The enzyme is used for high amount of adjunct. That being the flaked corn.
I'd ask him to order Rahr 6-Row. That's news to me that Briess stopped making 6-Row. It's an exclusively American grain. I kind of doubt the truth to that. I may be wrong.
My guess he doesn't want to order it, he probably doesn't a lot of demand for it so its an inventory decision for him. See what he says about Rahr. If tells you to sub it with 2-Row then I would find another LHBS or discount his advice and just buy it online. I'd tell him that too. You might but other stuff to buy online as well. Odds are there's other stuff he chooses not to stock.
WHAT’S THE DIFFERENCE BETWEEN 2-ROW AND 6-ROW?
Barley grown for brewers malt is called malting barley, as opposed to feed barley, and is divided into two general types; 2-row and 6-row. The most obvious difference between a head of 2-row barley and a head of 6-row barley is the arrangement of the kernels when the head is viewed down its axis. Brewers don’t make a big deal about 2-row versus 6-row barley based on the appearance of the barley head, however. The significant differences are found upon closer examination.
In general, 6-row malted barley has more protein and enzyme content than 2-row malted barley, is thinner than two-row malt and contains less carbohydrate. There are also flavor differences between 2-row and 6-row and it seems that most brewers feel 2-row malt produces a fuller, maltier flavor and 6-row malt produces a grainier flavor in the finished beer.
The interesting fact about 6-row barley is that it is only grown in North America. Its high enzyme concentration after malting is one of the reasons cereal adjuncts like rice and corn can be used without causing problems with mash conversion. The other thing about 6-row barley is that it has become a symbol of what the European brewers don’t use. Just read the marketing materials of many imports and you will find references to the exclusive use of 2-row malted barley, implying that there is something inferior to 6-row malting barley. We don’t share that opinion since 6-row malt certainly has its place in brewing.
The link:
https://www.midwestsupplies.com/differences-2row-6row
Another blurb from love 2 brew.
The most commonly used base malt for high-gravity lagers and some wheat beers. High in enzymes and smooth in flavor. Best results may be gained when brewing with large quantities of adjunct ingredients (oats/corn/rice/etc.). For wheat beers the high husk content often proves useful during the lautering process. Due to high protein content it may increase break and haze. We recommend a protein rest when brewing with 6-Row Malt.
Lovibond: 2
https://www.love2brew.com/6-Row-Brewer-s-Malt-Briess-p/wg037.htm
