American 6 row substitute

[dan125]

Evening all.
I'm planning on brewing a 1930s AK recipe from the Barclay Perkins blog which call for US 6 row malt, which doesn't seem to be available from any of the usual UK suppliers.
The recipe says that ditillers malt could be used at a push, but a quick googling would lead me to believe this has very high protein and SMM levels.
Elsewhere I've seen Pilsner malt suggested as a possible sub.
Has anyone used the distillers malt or know whether either would be a good sub?
:Cheers:

 

[Sbond10]

Just use m/o or a basic lager malt. Ive fone recipes calling for american what ever and just used what ever base malt i had to hand

 

[MickDundee]

Brulosophy posted an exbeeriment this week about 2-row v 6-row.

In their very limited sample, 12 out of 20 people could tell the difference.

http://brulosophy.com/2018/04/09/gr...-malt-vs-6-row-pale-malt-exbeeriment-results/

 

[Clint]

Ah its either Lidl cornflakes or Tom Allison self raising flour....or mighty white bread...

 

[marshbrewer]

I'm having the same issues @dan125 - just got my hands on Ron Pattinsons Homebrewers Guide to Vintage Beer and loads of them specify 6 row, so I'm very interested in what people say.

 

[ACBEV]

My take on 6-row in these recipes... Unless the recipe requires extra DP/EP for conversion, I'd sub with any pale malt i.e. MO, lager malt, pilsner... I suspect breweries were using some American 6-row malt because it was cheap, the same can be said for cluster and saaz hops, which were in common use at the time, they were cheaper than English hops (fuggles and goldings).

 

[simon12]

I'm not 100% sure on this but I think all barley is either 2 or 6 row and 6 row has more protein and less starch (making it good for distilling if you using alot of corn) but I don't know if UK distillers malt would be 6 row and if its malted differently.

 

[simon12]

Just noticed I mean't to say high protein and diastatic power other wise my last post makes little sense.

 

[dan125]

Brulosophy posted an exbeeriment this week about 2-row v 6-row.

In their very limited sample, 12 out of 20 people could tell the difference.

http://brulosophy.com/2018/04/09/gr...-malt-vs-6-row-pale-malt-exbeeriment-results/

I hadn't seen that, thanks.
The 6 row doesn't sound very appealing does it??
The recipe notes suggest that it adds an interesting layer of grainy/huskiness to the recipe though. As its a pale, low OG beer I'm concerned it might just end up a bit bland if I sub it for more pale malt.

http://barclayperkins.blogspot.co.uk/2011/04/lets-brew-wednesday-1933-kidd-ak.html

 

[dan125]

I'm having the same issues @dan125 - just got my hands on Ron Pattinsons Homebrewers Guide to Vintage Beer and loads of them specify 6 row, so I'm very interested in what people say.

My take on 6-row in these recipes... Unless the recipe requires extra DP/EP for conversion, I'd sub with any pale malt i.e. MO, lager malt, pilsner... I suspect breweries were using some American 6-row malt because it was cheap, the same can be said for cluster and saaz hops, which were in common use at the time, they were cheaper than English hops (fuggles and goldings).

I suppose it all depends on how authentic you want to go with these old recipes. I'm already compromising on the invert #2 (will use golden syrup & blackstrap), and leaving out the 4% mild malt (coz I don't like it) so don't mind aiming for just a close approximation of the original. It would be good to sub the 6 row for something as close as possible though, that's readily available.

EDIT - I don't think any more DP is needed as its only 8%ish flaked maize

 

[dan125]

Just had a thought - what about subing the 6 row for Pilsner or similar, and also subing the flaked maize for flaked barley to add a bit of the 'graininess' back in???

 

[marshbrewer]

I have read somewhere that Vienna malt can be used as a substitute, but that doesn't sound right to me.

 

[dan125]

I have read somewhere that Vienna malt can be used as a substitute, but that doesn't sound right to me.

hmm... I don't think Vienna has the grainy/husky character mentioned in the recipe notes.
I wonder if our resident historic beer expert :hat: @EddtheBrew can offer any advice on this?