[phillamb168]

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?

[tomsawyer]

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.

[jeffy]

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.

[phillamb168]

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.

[Mark G]

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.