6-Row Pale Malt

Closeup of Ground 2-row Malt


A pale base malt made from the 6-row barley subspecies native to the Americas. It is similar in many respects to pale malt made from European 2-row barley, but it has slightly less extractable sugars and more protein and enzymes. 6-row pale malt produces a light straw color and little flavor beyond malt sweetness. It is thought by some brewers to produce a slightly grainy or less refined taste than 2-row pale malt. This might be due to it having a slightly thicker grain husk.

It could be used for most of the grain in many beer styles, but it is most associated with American lagers and pale ales. Due to high protein content it can be prone to producing chill haze in pale beers and may benefit from non-barley adjuncts such as corn and rice. Fortunately, it also has high enzyme content and is well suited to converting the starch in these unmalted grains.

The high enzyme content of 6-row malt could be a benefit in any recipe where a more complete starch conversion is desired or where a more fermentable wort is the goal.

Beer Styles

This is a traditional base malt for American lagers. Sometimes used in other American beers.

Malt Analysis

Extract Potential 1.035
Color (°L) 1.8
DPLin) 180
Protein (%) 12

Statistical values aggregated from [1] and [2].


  1. ^ "Grains and Adjuncts Chart." Brew Your Own. http://www.byo.com/resources/grains. Retrieved 2013-11-09.
  2. ^ Briess Malt and Ingredient Co. http://www.brewingwithbriess.com. Retrieved 2013-11-09.