2 row or 6 row?

Discussion in 'General Brewing Discussions' started by jmcnamara, Feb 16, 2017.

?

Which base malt is the "best"? (explain your answer please)

  1. 2 row

    47.6%
  2. 6 row

    4.8%
  3. Pilsner

    19.0%
  4. Maris Otter

    28.6%
  5. Pearl

    0 vote(s)
    0.0%
  6. Munich

    0 vote(s)
    0.0%
  7. Vienna

    9.5%
  8. Other?

    0 vote(s)
    0.0%
  9. Golden Promise

    14.3%
Multiple votes are allowed.
  1. jmcnamara

    jmcnamara Well-Known Member

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    #1 jmcnamara, Feb 16, 2017
    Last edited: Feb 16, 2017
    That is the question

    Assuming no real difference in price, which do you prefer?
    I'm asking because I'm looking to start stockpiling ingredients, so I need a solid base malt to start with.

    Unless I'm using a crazy amount of adjuncts, diastatic power is practically the same with the two. It really comes down to versatility. Im sure I can do smashes (as long as I'm testing hops and yeast), but are there certain styles that are better than others?
    I assume that pilsner and specialty ones like maris otter and pearl will throw this a bit out of whack with everyone's opinions, but lay it on me my brewing brothers and sisters
     
  2. jmcnamara

    jmcnamara Well-Known Member

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    I've added a poll. Let me know if there's any other options I should add
     
  3. ChuckGViolin

    ChuckGViolin Member

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    Thank you for posting this. I'm about to embark on BIAB brewing and this poll will help answer one of my initial questions.
     
  4. Trialben

    Trialben Well-Known Member

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    As far as my short experience with buying bulk grain. I'm looking for versatility a malt that can cover a broad array of styles so... That's why I chose Pilsner malt by adding special roast malts caramel malts you can brew a vast array adding some Vienna you can brew an nice ale. From another previous thread it seams it's pretty much the same as 2 row malt.

    Vienna is out for bulk I'd buy 1-2 kg for part additions
    Munich is out same as Vienna in regards to using it in less proportions.
    6 row I can't comment on haven't used it and it ain available over here in Aus I hear it has better diastic power than two row tho.
    Pearl I can't comment on will be interesting to learn of this as base malt.
    Marris otter I'm considering on buying this up in bulk for some ale brewing but I don't think it would be as versatile as 2 row or Pilsner.
     
  5. Mark D Pirate

    Mark D Pirate Well-Known Member

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    MO is very versatile , I use quite a bit of it and Golden promise also but then I am almost solely an ale brewer .
    If lagers and pilsners were my mainstay it would have to be weyerman bo pils .

    My absolute must have in most of my brews is rye malt , I just love what it brings to a beer
     
  6. Trialben

    Trialben Well-Known Member

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    I've yet to try some rye in my brewing there Mark through someone's post thread attachment the other day on Simpsons malt I see they do crystal rye. What does the rye bring to the beer? Have you tried other different malts like Spalt I've herd it's a prehistoric type of wheat that was used in times past to make some of the first types of bread.

    I've used rye in sourbread making it is a strong heavy flour quite grainy not as fine as wheat flour and adds a lot of colour and fiber to the bread
     
  7. Mark D Pirate

    Mark D Pirate Well-Known Member

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    In beer it brings extra spice , head retention and extra body .
    I do hop forward beers mostly so for me it helps keep the beer in balance .
     
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  8. jmcnamara

    jmcnamara Well-Known Member

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    Caramel rye is interesting too, kind of a sweet and spicy thing going on
     
  9. The Brew Mentor

    The Brew Mentor Well-Known Member

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    Before coming to a conclusion, I'd consider what types or styles I like most.
    I wouldn't be buying MO if the plan was to brew IPA's or German lagers.
     
  10. jeffpn

    jeffpn Well-Known Member

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    To me, the question is like, "Which meat is better for a pizza, pepperoni or sausage?" I think it all depends on the style you're brewing, as mentioned above. If you kept 2 row, pilsner, and MO, you'll be set for a lot of variety.
     
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  11. Ozarks Mountain Brew

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    I added a check to other because you forgot my favorite, "Golden Promise", this grain is the only grain under any conditions that made a very good beer every time so I only buy the best even though its the highest price locally
     
  12. jmcnamara

    jmcnamara Well-Known Member

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    added that in for ya. too bad i can't reorder the choices now
     
  13. Yooper

    Yooper Administrator
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    All of the grains listed are two-row grains, except for the 6-row. :)

    I think most crystal malts are made from 6-row, and Briess' Vienna malt was made from 6-row way back when. I don't know if it still is.

    I think the question is which of the two-row base malts do you like best? I use maris otter or golden promise for English style beers, and some American ambers, and I use US two-row (often Briess' but sometimes Rahr or CMC's) for American style beers.

    I use Weyermann's Munich for some beers, but Briess' Bonlander Munich is great and I find that I use that more oten.
     
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  14. Ozarks Mountain Brew

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    Ill redact some, if using 2 row just because its cheap I use Briess, Im also big on Belgium Munich when needing it for anything calling for it but not too much, its strong flavored

    so with that said the grains I store the most are

    • golden promise, full sacks, every now and then 2-row
    • 5 kinds of crystal , 5lb at a time
    • Belgium Munich , 5lb at a time
    • German Vienna , 5lb at a time
    • Victory , 5lb at a time
    • honey, 5lb at a time
    • amber, 5lb at a time
    • 3 kinds of dark grains , 1lb each because they do not get used as much
    • 10lb of rice hulls
    because of the bug problem I buy flaked grains as needed
     
  15. oliver

    oliver Well-Known Member

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    it depends.
    For IPAs and things that I want to bring out the hops, American 2-row.
    for bigger malty beers I like to base with MO.
    For smaller malty beers I really like German Pilsner over other pilsner malts.
     
  16. Head First

    Head First Well-Known Member

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    I never thought about what crystal malts were made from. Interesting. I have heard that 6 row used to be hard to completely convert but with malting practices now its probably not an issue.

    Malt Europe is sold locally.I use 2 row as a staple but grab a sack of some Castle Pilsner once in a while.
     
  17. Mark D Pirate

    Mark D Pirate Well-Known Member

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    I might be called unpatriotic but I seldom use Aussie malts , erratic quality and extract potential is the main reason
     
  18. Yooper

    Yooper Administrator
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    Actually, 6-row has more diastatic power, so that's why it's used occasionally for things like American Light Lager. It might have a DP of 160 (off the top of my head), while American brewer's 2-row may have 120.

    Barley malt used in brewing is almost all two-row, except for the few instances where there is a 6-row base malt and many crystal malts are made of 6-row.

    Maris otter, pale ale malt, US Brewer's two-row, Castle pilsner. and so on are all two-row.

    When you're talking about base malt, it's useful to remember that in general it's ALL "Two-row". The types are differentiated by maltster and kilning. For example, golden promise is a UK two-row malted in Scotland, while maris otter is a British two-row malted in England. Castle pilsner malt is a two-row barley malted in Belgium, and so on.

    So saying, "two-row" really doesn't denote a type of malt at all. Many brewers in the US may MEAN "US Brewer's Two-row by Briess" when they say "two-row" but it's really incorrect.
     
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  19. Ozarks Mountain Brew

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  20. Stouter

    Stouter New Member

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    Maris Otter is my go to. But due to limited supply opportunity where I live I also use Golden Promise, and whatever else I can get.
     

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