A malt with enough enzymatic power to convert its own starches into fermentable sugars. A typical beer recipe will include a significant portion of a base malt.

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What's the difference between 2-row and 6-row malt?

I know the difference has to do with how the grains grow on the stock, but I'm not completely sure what that difference is. It also seems like 2-row is more commonly used as a base malt, but I've seen ...