2 Row Barley vs 6 Row Barley

[Binkie Huckaback]

I'm planning on using an America recipe and I've noticed it calls for 'Pale Malt (6 row)'. I seem to remember reading in a book I sadly no longer own that there is a difference between 6 row and British 2 row. At a homebrew level, is this something I should worry about, or can I substitute gram for gram with no issues?

[Jocky]

Substitute it, it’ll be fine.

UK barley is a bit more rich and flavoursome than either US 2-row or 6-row, so to really reproduce US recipes it’s sometimes worth replacing some of the pale malt with a pilsner or lager malt.

But until you’re really trying to hone a recipe it’s not really worth worrying about that.

[Eric]

As Jocky says, there's a difference between US and British Barley, just as the difference in climate. Barley is grown around where I live, with East Anglia and Border Counties and others famous for what they produce. I've only seen 6 row barley when walking across farming land now used for other purposes. British breweries did use it in the past for its higher enzyme content when a large proportion of the mash was unmalted adjuncts. British barleys have less enzymes and less protein content, so will produce a clearer beer with better flavours but can take longer to convert carbohydrates to sugars. If you want more protein, buy a lower grade malt, or as Jocky says, some of the poorer lager malts, most modern ones are today well modified.

[Binkie Huckaback]

Thanks guys!