One other thing. There's really no reason to use 6 row. It used to be (decades ago) preferred with adjuncts for its enzyme content. But American 2 row, which used to be more like European 2 row, is equal or higher in enzymes now, and is easier to mill and gives more extract. In fact, very little 6 row is grown and malted now, and many experts believe it will completely disappear in a few years.
You are talking diastatic power, correct? If so, that's really interesting because everywhere I look it appears that 6 row has a higher diastatic rating than 2 row. I don't doubt you, it just makes this a bit of a guessing game. Not sure that I could tell the difference anyway.
However, if 6 row is really on the way out then I better brew with it now before it's too late. This way, in the future, I can tell all the young punks how I used to brew with 6 row back in the "old days", in the snow, up a hill, both ways...
What say you to me splitting that 4#'s in half?
Just making the recipe more of a mess I suppose.
Though I can buy the 2 row in bulk and use some in an IPA I'm dreaming up.