Robert
Anyone know if any UK suppliers sell 6-row malt?
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nbpicklesno2
Can I just point out that it's really quite inferior to any UK pale malt. Why would you want an inferior malt?
Pete
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Pinto
For the sake of originality in a recipe I'd guess..?
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
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nbpicklesno2
Go for quality, not originality.
Pete
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GHW
nbpicklesno2 wrote:
Go for quality, not originality.


I think Robert is entitled to do as he sees fit.
If you find some, Robert, let me know.
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Notlaw
Doesn't 6R have a much higher enzymatic potential to 2R?  So you would use it alongside malts with lower enzymatic potential to give them a bit of a boost?  If you used 2R, you would need more than you would of 6R, is my understanding.... but that could be böllöcks.
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Robert

Notlaw wrote:
Doesn't 6R have a much higher enzymatic potential to 2R?  So you would use it alongside malts with lower enzymatic potential to give them a bit of a boost?  If you used 2R, you would need more than you would of 6R, is my understanding.... but that could be böllöcks.


In a beer with a lot of adjuncts in it would be handy.

Yes, it's about originality. No intention of making it a regular thing.

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Clibit
Yes it has been used by UK breweries in the past to assist conversion. I've no idea whether you would detect a difference in the final beer. Maybe yes, maybe no. It's something worth trying I'm sure. Especially for authenticity. 
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denny
Notlaw wrote:
Doesn't 6R have a much higher enzymatic potential to 2R?  So you would use it alongside malts with lower enzymatic potential to give them a bit of a boost?  If you used 2R, you would need more than you would of 6R, is my understanding.... but that could be böllöcks.


Not really these days.  Maltsters have stared jacking the diastatic power of 2 row so much that there's very little, if any, difference in diastatic power any more.
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denny
Clibit wrote:
Yes it has been used by UK breweries in the past to assist conversion. I've no idea whether you would detect a difference in the final beer. Maybe yes, maybe no. It's something worth trying I'm sure. Especially for authenticity. 


Because of the additional husk material there can be a very slight flavor difference between 2 row and 6 row.  But you might be hard pressed to notice it without a side by side tasting.
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Clibit
denny wrote:


Because of the additional husk material there can be a very slight flavor difference between 2 row and 6 row.  But you might be hard pressed to notice it without a side by side tasting.


Cheers Denny, I've wondered about 6 row for years!
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Robert

British malts are highly modified and have lower nitrogen content. Diastatic power of Simpsons Maris Otter malt in degrees lintner is 50-75

https://www.simpsonsmalt.co.uk/our-malts/finest-pale-ale-maris-otter/

6-row malt is around 150

https://www.cargill.com/doc/1432081400747/malt-na-base-schreiertm-six-row-pale.pdf

Not that this has any relevance to why I would like to get some.

 

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