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2 Row vs. 6 Row Pale Malt
I am making a Irish Red Ale and have some questions. As I look at other recipes I see someone useing 6 row and 2 row. The only reason I have read to use 6 row is when using adjuncts in your beer. What are the other reasons to use a 6 row pale malt and some idea's for a Irish Red Ale would be great.
There really are none. 6 row if mashed properly can produce a bit higher PPG than 2 row, only because it does give you a small percentage of a couple saccharides not found from 2 row. Even with adjuncts, 2 row is so well modified now there really are no added benefits. Some who have the ability to do step mashes easily or incorporate them regularly may take a purist interest and brew a light beer with 40% corn, may want to use 6 row.
But definitely no advantage if doing an irish red.
Jamil's recipe is
1.054 OG 25IBUs 17 SRM 7 gallon boil, 6 gallon finish
11.25 english pale malt
6 oz crystal 40
6 oz crystal 120
6 oz roasted barley
1.25 EKG
WLP004, WY1084, safale US-05
mash 153 ferment 66
There's no reason to use 6 row in an Irish Red. I use either Muntons or Thomas Fawcett Marris Otter.
Here's my Hooligan Irish Red Ale recipe. A partial mash version of it won me my first medal a couple years back.
Question about the recipe. One says ferment at 60 and the other is 66. I usually ferment at 68 to 70. Will it make a difference?
Generally what temperature you ferment at decides how "clean" your beer is. The higher your ferm temp the more esters yeast produce. For example, when I brew an IPA I want to showcase the hops so I pick a neutral yeast like Wyeast 1056 or S05 and ferment it cool in the low 60's. However when I brew a Belgian I'm not afraid to let the ferm temp climb into the 70's as most of the flavor is yeast driven.
In the recipe I linked I usually keep that around the mid 60's with Wyeast 1084. That strain is hit or miss with me. Sometimes its fruitier than I like but sometimes its been dead on. Next time I brew that beer I'm going to use Wyeast 1056 or US05. If your ferm temps are hitting 70 I'd go with 1056 or US05 as its a cleaner yeast.
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