Malting Barley

Generally, barley is classified into six-row and two-row barley. The six-row barley has higher enzyme content, more protein, less starch, and a thicker husk than two-row barley. The higher level of diastatic enzymes makes six-row barley desirable for conversion of adjunct starches (those that lack enzymes) during mashing. The two-row barley has lower protein content which reduces the problems with haze in the finished