6-row
#1
Posted 15 July 2014 - 10:30 AM
#2
Posted 15 July 2014 - 10:45 AM
Not I. If I wanted that cereal grainy flavor that denny talks about I might try it.
#3
Posted 15 July 2014 - 12:09 PM
Almost never. And these days, 2 row has about the same diastatic power anyway.
#4
Posted 15 July 2014 - 12:24 PM
I made BYO's Spencer Belgian clone a few months ago and it called for 10# 2-row and 2# 6-row and about 4 or 6 ounces CaraMunich.
I can tell you this; to my uneducated palate, I could definitely identify the 6-row for exactly that bready, cereal grainy quality. But.... after about a month in the keg the beer mellowed out very nicely and much of those 6-row qualities sorta dropped. If I were to do that batch again I'd cut the 6 in half and amp up the caramunich a bit and add more hops to combat all the malt that shined through.
#5
Posted 15 July 2014 - 03:55 PM
So the talk in Ken's Pilsner thread got me thinking about 6-row. I have a guy in my club(a different one) that is on this big 6-row kick. Mainly because there is a farm here making it locally. So he is claiming how much better it is because its higher in protein and enzymes and produces a much better Pils or Saison. Again I had to resort back to the better modified malts these days answer. But there is no convincing people once they get there minds set. Anybody here use it?
Riverbend Maltings? I love their pilsner malt. Took B.O.S. with a cream ale made with that malt.
#6
Posted 15 July 2014 - 04:01 PM
Riverbend Maltings? I love their pilsner malt. Took B.O.S. with a cream ale made with that malt.
Yep that's them. I haven't even tried anything of there's yet.
#7
Posted 16 July 2014 - 04:52 AM
I made BYO's Spencer Belgian clone a few months ago and it called for 10# 2-row and 2# 6-row and about 4 or 6 ounces CaraMunich.
I can tell you this; to my uneducated palate, I could definitely identify the 6-row for exactly that bready, cereal grainy quality. But.... after about a month in the keg the beer mellowed out very nicely and much of those 6-row qualities sorta dropped. If I were to do that batch again I'd cut the 6 in half and amp up the caramunich a bit and add more hops to combat all the malt that shined through.
it's neat to me that as far away as FL people are interested in spencer abbey. pretty cool.
#8
Posted 17 July 2014 - 05:48 AM
Riverbend Maltings? I love their pilsner malt. Took B.O.S. with a cream ale made with that malt.
I was listening to this week's Basic Brewing Podcast yesterday and they were talking to Michigan maltsters and hop growers about locally produced ingredients for brewing. There was a conversation about all the small maltsters popping up around the country and someone specifically mentioned the 6-row from Riverbend Maltings to point out what an awesome malt is was and as an example of what these small producers are able to make.
#9
Posted 17 July 2014 - 07:24 AM
I was listening to this week's Basic Brewing Podcast yesterday and they were talking to Michigan maltsters and hop growers about locally produced ingredients for brewing. There was a conversation about all the small maltsters popping up around the country and someone specifically mentioned the 6-row from Riverbend Maltings to point out what an awesome malt is was and as an example of what these small producers are able to make.
IIRC there have been some new developments in 6-rows out of Canuckistan that rival traditional 2-rows for quality
#10 *_Guest_Matt C_*
Posted 20 July 2014 - 09:20 PM
Yep that's them. I haven't even tried anything of there's yet.
Hey Matt, Got a sack of thier pale malt sitting in my dining room. Havent even opened the bag yet, got it straight from Asheville. Gonna combine it with southlabs N1 to make a "carolina beer" along with some homegrown cascade and nugget hops. Yeah I know...gimmicky; but who can resist when you have a locally produced yeast strain, barley malt, and hops??
#11
Posted 21 July 2014 - 04:17 AM
That's cool, let me know how that goes. BTW you need to check your PM's, I sent you one awhile back.Hey Matt, Got a sack of thier pale malt sitting in my dining room. Havent even opened the bag yet, got it straight from Asheville. Gonna combine it with southlabs N1 to make a "carolina beer" along with some homegrown cascade and nugget hops. Yeah I know...gimmicky; but who can resist when you have a locally produced yeast strain, barley malt, and hops??
#12
Posted 21 July 2014 - 04:13 PM
Hey Matt, Got a sack of thier pale malt sitting in my dining room. Havent even opened the bag yet, got it straight from Asheville. Gonna combine it with southlabs N1 to make a "carolina beer" along with some homegrown cascade and nugget hops. Yeah I know...gimmicky; but who can resist when you have a locally produced yeast strain, barley malt, and hops??
You might want to narrow your mill gap ever so slightly, double-mill, or throw in a little extra. I lose some efficiency with my regular gap because the six-row kernels aren't as fat. Don't get crushed as well. (I double-mill)
Edited by Darterboy, 21 July 2014 - 04:14 PM.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users