DetailsThe preferred base malt for adjunct-based beers such as American Lagers, high gravity lagers and American Wheat beer. Clean in flavor and high in enzymes. This malt is best used when brewing with high quantities of adjuncts, such as oats, corn or rice. Useful during the lautering process for wheat beers because its husk content is high. Since it is high in protein (~12.5%), its use can result in increased break and haze. A protein rest is recommended.
- Details & Instructions
Malt Type Domestic Base Malt Origin USA Lovibond 2.1-2.5 Extract % 79 Moisture % 4.2 Total Protein % 15 Usage % 100
5.0 / 5.01 Reviewrahr 6 rowI like to use this in wheat and rye beers. It has extra conversion power to get sugars out of other grains. It does require a protein rest. I do mine at 122* for 20 minutes.January 25, 2014
- Customer Q&A
Browse 2 questions Browse 2 questions and 2 answerswhat is a protein rest ?BEST ANSWER: The typical Protein Rest at 120 - 130°F is used to break up proteins which might otherwise cause chill haze and can improve the head retention. I use 6 row when I am using unmalted grain. Unmalted grain (wheat, rice, corn don't have amylase enzyme that converts starch to sugar. 6 row has more amylase enzyme than 2 row. BTW, if you do use unmalted grain either get it gelatinized, or you can do it yourself.Not to ask a dumb question, but what is Rahr? I'm looking for malted barley.BEST ANSWER: Rahr is the brand name of the malting company that produces that malted grain. ( www.rahr.com ) They're one of the largest malting companies in the world, and have been in operation for over 166 years. -Mike W, Midwest Supplies