hist-brewing: Re: oat malt report and recipes

[Eylat Poliner]

6 row is the modern variety, it is higher in diastatic power than 2 row.  European
and early American brewing used 2 row.

Mark

bjm10 at cornell.edu wrote:

> On Tue, 23 Feb 1999 PBLoomis at aol.com wrote:
>
> > part of oat malt to three parts of barley malt.  I've just been using flaked
> > oats and assuming there is enough diastase in the two-row barley to convert it
> > all.  It occurs to me I may be overly optimistic.  Does anybody know how to
>
> Just toss in some six-row.  Does anybody have definite dates on the
> breeding of two-row, in any case?  I've never really bothered to track it
> down.
>
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