Author Topic: Impulsive 6-Row Moment  (Read 1150 times)

Offline ipaguy

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Re: Impulsive 6-Row Moment
« Reply #15 on: November 14, 2010, 07:18:29 AM »
I like it's grainy flavor in wheat beers and it has the added benefit of more husk.
Good point here.  The tannin flavor is only a defect if YOU don't like it in the beer you're brewing.  IIRC, some Belgian beers are sparged pretty hot to extract a lot of tannin flavor.
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Offline Malticulous

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Re: Impulsive 6-Row Moment
« Reply #16 on: November 14, 2010, 07:50:08 AM »
Tannin is not how I would describe it.

When using six row you have to use more of it. The extract is lower than two row mostly due to higher protein.

CAP is the only beer I use a high percentage of it in. I do like to use 20-30% in cream ales and wheat beers mixed in with Pilsner.
« Last Edit: November 14, 2010, 07:53:10 AM by Malticulous »

Offline bonjour

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Re: Impulsive 6-Row Moment
« Reply #17 on: November 14, 2010, 08:19:41 AM »
Here is a good writeup on the differences between 2 and 6 row malts
http://www.brewingwithbriess.com/Malting101/The_Row_Less_Traveled.htm
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Offline jwaldner

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Re: Impulsive 6-Row Moment
« Reply #18 on: November 14, 2010, 11:07:17 AM »
Tannin is not how I would describe it.

When using six row you have to use more of it. The extract is lower than two row mostly due to higher protein.

CAP is the only beer I use a high percentage of it in. I do like to use 20-30% in cream ales and wheat beers mixed in with Pilsner.

You're right on stepping it up. We had to add an additional 1.75lbs to still hit our target gravity on same recipe we developed with 2-Row.

Offline malzig

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Re: Impulsive 6-Row Moment
« Reply #19 on: November 15, 2010, 05:44:40 AM »
A few years ago, I unintentionally made a run of beers with about 20-50% 6-row, when I bought the wrong grain.  I found the flavor distinctive and not necessarily unpleasant.  If I really wanted to try to work with that flavor, I think I would consider recipes in the Nut Brown Ale - Porter - Stout range.  I can imagine that grainy flavor working in something like that, probably not going to be to-style, but could be tasty.  It certainly would give your beer a unique character.

Offline skyler

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Re: Impulsive 6-Row Moment
« Reply #20 on: November 15, 2010, 02:14:31 PM »
I think a base of 50/50 6-row and munich could produce a decent amber ale or American brown (with specialty grains added). IMO, the grainy flavor would pair nicely with the sweetness of the munich for a sweeter beer, and the extra diastatic oomph will keep you from worrying about converting the specialty grains.

Offline tygo

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Re: Impulsive 6-Row Moment
« Reply #21 on: November 15, 2010, 08:55:46 PM »
I'm thinking of picking up a sack of 6 row.  I'm planning on refining my CAP recipe in the coming year so I'll be going through some.
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