6 Row Substitutions?

Sun Sep 21, 2014 1:32 am

Hi all,

I am looking to brew an amber pumpkin ale and most of the recipes I find use 6-row in them. I'm an American that lives in England and have not been able to find any 6-row on the UK brewing supplies websites, unless they call it something else over here. Would there be a good substitution for it that I could use instead?

Thanks

Conan
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Re: 6 Row Substitutions?

Sun Sep 21, 2014 7:44 am

Most of those recipes are probably calling for 6 row due to its high protein content and diastatic power for converting starches into sugars. They are assuming that the 6 row will help with conversion of the pumpkin pulp. The basic brewers 2 row malt today will have no problem being substituted for the 6 row in your basic pumpkin recipe and will have enough diastatic power to convert the pumpkin in the mash if needed.
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brewinhard
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Re: 6 Row Substitutions?

Sun Sep 21, 2014 8:32 am

If you do the calculations and you need some more DP in your grain bill, you can sub wheat malt for some of the 2 row.
You should not be able to taste that much difference in a pumpkin ale, whereas it may actually add a little malt complexity under all the spices.

Wheat & rye have high dp in the same range as 6 row.

HTH-
-B'Dawg
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Re: 6 Row Substitutions?

Sun Sep 21, 2014 10:05 am

Hey Bdawg! How would you do calculations for the pumpkin? Any ideas?
brewinhard
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Re: 6 Row Substitutions?

Sun Sep 21, 2014 11:03 am

brewinhard wrote:Hey Bdawg! How would you do calculations for the pumpkin? Any ideas?


I'd assume it's 0 DP and is pure starch.
-B'Dawg
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Re: 6 Row Substitutions?

Sun Sep 21, 2014 2:10 pm

Even after properly baking in the oven before adding to the mash?
brewinhard
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Re: 6 Row Substitutions?

Mon Sep 22, 2014 2:53 pm

brewinhard wrote:Even after properly baking in the oven before adding to the mash?


Then 0 DP & pure baked starch. ;)
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Re: 6 Row Substitutions?

Mon Sep 22, 2014 5:51 pm

:-D
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