Tag Info

2-row: Favored by European brewers Lower protein content Yields greater theoretical extract Tend to be more uniform in kernel size (better for less-sophisticated mills) 6-row: Grows better in the U.S. and is cheaper, so used by big domestic breweries More enzymes and husks help with adjunct cereals (so good for e.g. an oatmeal stout) Higher protein ...

Taste wise you're going to get a slightly more grainy flavor out of 6 row. Biologically 6 row has more diastic power and is better used for converting starchy adjuncts. You also will get about 2ppg more out of 6 row than you will 2 row. But quite frankly, today's 2 row is well modified and has enough diastic power to convert a large amount of starchy ...

I received a couple hundred pounds of free base malt a few years ago and used it in a lot of different styles of beer. What I found is that it did fine in beers that had a higher percentage of specialty grains or was less malt focused. Styles like American barley wine, American Stout, IPA, and Blond ales it seemed to work well because it just needed to ...

I've been using both for a long time and I don't think there's any more difference between Belgian and German malts than there is between maltsters in the same country. I interchange them at will, although these days I mainly use Best pils malt (German) for both German and Belgian styles. I think it's the best tasting pils malt of all I've tried, and I ...

2 row is a variety of barley grain, as distinguished from 6 row. Pilsner malt refers to the killing process applied to the grain. To make things confusing, some maltsters market a "2 row" product. In my experince, this is a more generic malt than what is sold as "pale malt" or "pilsner malt". Visit your maltster's website to see the quantitative differences ...

Prairie Malt is a fairly standard 2-row, and should not add too much flavor. While I've never tried it myself, you can totally try eating, or sucking on a few of the raw kernels, and see if you can identify the flavor that's bothering you. If it's not that, maybe describe the off-flavor in more detail? It could still be part of your process (equipment ...

I keep 600-1K lb. of malt on hand usually. For American styles, Rahr pale is my standard. For German or Belgian styles, my standard base is Best pils. For darker German styles, it's Best Munich. I've experimented with many different malts over the years and these have become my favorites. I don't use Maris Otter since I don't brew British styles and I ...