A Homebrewer's Comparison - 2-Row vs.
It seems to me that a lot of homebrewers stay away from
using 6-row barley as a base-malt, but the question is, do they know why? There seems to be a near ubiquitous lack of
knowledge as to the attributes of 6-row.
Yes, American 2-row, Maris Otter and Pilsner malts (all of the 2-row
spec.) are much more commonly found base malts in the recipes that are
available in books and online, but almost all of the American macro breweries
are using 6-row. We can therefore assume
that 6-row is the most common base malt used in America (based on volume). What do they know that we don't?
I found an excellent article entitled A Comparison of
North American Two-Row and Six-Row Malting Barley by Paul Schwarz and
Richard Horsley online. It may not be
the be-all and end-all article on the subject but I found it to be highly
informative and I have based my findings here on the information presented in
I should preface that history, as is so often the case in
brewing, has played a large role in the traditional usage of 6-row vs.
2-row. In the early days of brewing in
America, 6-row was likely used more often because it was planted with more
regularity than 2-row. This is simply
because it was better suited to flourish in the climate of the growing regions
there. In these modern times, the
evolution of the agricultural industry has changed that situation. In some cases, breweries may still use 6-row
out of habit from those early days but it's important to know that, as far as
growing a brewing quality barley goes, of either type, you can now consider
them on a level playing field.
As far as the name goes, it's much simpler than you make
think. All barley has what's called a
"spike", or flower, at the end of the grassy stalk. These spikelets open upon maturity as to
spread their seeds to reproduce. 2-row
barley literally has 2 rows of seeds or kernels in their spikelets. 6-row has, you guessed it, 6 rows of kernels.
Here is some analytical data from A Comparison of North
American Two-Row and Six-Row Malting Barley that will hopefully make more
sense after completing this article.
|Comparative Analytical Data||Two-Row||Six-Row|
|Extract (% dry basis)
|Total protein (% dry basis)
|Soluble protein (% of the malt, dry basis)
|Soluble total protein (%)
|Diastatic power (Lintner)
|a-amylase (dextrinizing units)
|Wort viscosity (cP)
|Wort B-glucan (ppm)
|Wort color (SRM)
*Typical two- and six-row malt quality parameters for
barley produced in the United States. Malt quality data represent approximate
averages. It must be remembered that considerable variation due to changes in
growing conditions, barley quality, or malt processing can occur, even within
the same cultivar. Malt quality data are based on the methodology of the
American Society of Brewing Chemists.
Some key areas of interest:
Kernel Size and Uniformity -
2-row kernels are highly symmetrical and plumper than those of 6-row. The 2 kernels of 6-row barley that are
closest to the stalk are similar to those of 2-row but the outer kernels are
smaller and asymmetrical.
on your brew - The plumpness of the kernels can be
attributed to the extract yield but modern technology has rendered that factor
nearly negligible with 6-row being just 1-2% lower than 2-row. Plumpness (and symmetry), however, play a
major role in both the grinding of the grain and the laughter process. 2-row is therefore superior in this area,
allowing for a more uniform grind that can have positive effects on brewhouse
efficiency and ease of the sparge process.
Husk Content - 6-row,
due to its thinner kernels, is thought to have a higher husk content than
on your brew - A higher husk content is advantageous in
filtering and preventing stuck sparges during the laughtering process but can
cause astringency and haze formation in high percentages.
Protein Levels -
6-row barley, generally, has a higher level of wort-soluble protein than 2-row.
on your brew - A higher protein content leads to a lower
starch content, which in turn reduces the level of malt extract in the
grain. Therefore, 6-row yields slightly
less fermentable sugars per pound. Proteins do, however, contribute to
mouthfeel, head retention, color, flavor, and yeast metabolism. But, too much soluble protein can lead to too
much color development during the boil, problems with filtration, poor clarity,
and increased levels of DMS (cooked corn off-flavor). The protein levels in 6-row are in the "too
much" category. These super high protein
levels can be advantageous in some cases though, which I will get to after I
discuss enzymes... because they are linked.
Malt Enzymes -
Traditionally, 6-row barley had higher levels of a-amylase enzymes that convert
starches to dextrins but modern 2-row has equal or even slightly higher levels
of these enzymes. The major difference
here is diastatic power (which has to do with ?-amylase enzymes). Diastatic power has to do with enzymes that
break down complex carbohydrates in to sugars, or convert starches to
fermentable maltose. High levels of
protein and diastatic power are positively correlated and therefore 6-row is
on your brew - A higher diastatic power will lead to
faster and more flexible starch conversion during the mash. If you end up mashing at a higher temperature
than you had planned, the use of a higher diastatic power grain, 6-row in this
case, would allow for a more fermentable wort.
superiority in increased soluble protein content and diastatic power is the key
reason why it is used so heavily by macro breweries. These breweries, having a core business
philosophy of reducing cost, use a lot of unmalted cereal adjuncts such as rice
and corn (cheaper than malted barley).
The proteins in rice and corn are mostly insoluble and like I said
earlier, soluble proteins are important to yeast metabolism and therefore
fermentation. So, with the use of 6-row,
a brewer can get a good, healthy, fermentable wort from the use of up to 40%
cereal adjuncts and save some money in the process.
rice and corn are not used often by homebrewers or even craft breweries, the
advantages of using 6-row can still be seen with the use of other adjuncts that
are used more commonly such as unmalted wheat, unmalted barley and various
flaked grains such as oats. One could
also supplement their 2-row with a small portion of 6-row to increase
extraction, conversion time and fermentability.