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6-Row Vs 2 Row For Distilling. Biologically 6 row has more diastic power and is better used for converting starchy adjuncts. High protein levels can lengthen steeping time.
18 The iStill Blog from istillblog.com
High protein levels can lengthen steeping time. Malting doesn’t change the protein levels much. A single gene out of roughly 30,000 in barley causes the development of either.
Aamof, It's Difficult To Find 6 Row Without Special Effort, Generally.
There's very little difference between north american 2 and 6 row. Biologically 6 row has more diastic power and is better used for converting starchy adjuncts. Malting doesn’t change the protein levels much.
Is There A Flavor Difference?
Because of taste and yield. Because it has more diastatic power. Even the enzyme contents are similar nowadays since 2 row has been bred for increasing diastatic power for a.
A Single Gene Out Of Roughly 30,000 In Barley Causes The Development Of Either.
Compared to 2 row, 6 row will give thge beer a grainier flavor that's more appropriate from some styles. I haven used it since i first started brewing in the 1990's. High protein levels can lengthen steeping time.
11 Taste Wise You're Going To Get A Slightly More Grainy Flavor Out Of 6 Row.
Its high enzyme content easily converts high percentages of unmalted corn, rice, oats, etc.
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