2RP vs 6RP Barley: What you need to know about malted barley types

These two terms pop up a lot, especially for brewers who dig into recipe design and ingredient selection. Today, we’re breaking down what makes 2RP and 6RP unique, and why it matters for your brewing. So, grab a pint, relax, and let’s dive into a grainy topic that’s crucial for crafting your next great beer.

What’s the difference between 2rp and 6rp?

At first glance, 2RP (two-row) and 6RP (six-row) barley might sound like they’re describing the same thing—barley with a different number of rows. And you’d be partly right. Both are indeed types of barley, but the differences go deeper than the row count. Each type brings distinct qualities to brewing and can impact your beer in ways that might surprise you.

• 2RP (Two-Row Barley): Has two rows of kernels on the barley head. This type of barley is known for its large, plump kernels, lower protein content, and generally more fermentable starch. Most craft brewers favor 2RP for its clean, smooth malt character, which serves as a stellar foundation for a wide range of beer styles.
• 6RP (Six-Row Barley): Has six rows of kernels on the head, which results in a slightly different grain structure. It contains more protein and less starch than 2RP, making it less efficient for extracting sugars. It also has a stronger, more pronounced flavor that can stand out in the final beer—ideal if you’re looking to make a unique brew with a little kick.

A quick dive into the science

The science of barley structure might sound like a snooze-fest, but it’s the key to understanding how these grains impact your brew. Here’s the lowdown:

1. Kernel size and structure: 2RP kernels are generally larger and more uniform, which means they mill more consistently and provide a smooth, even starch conversion during mashing. 6RP, on the other hand, has smaller, less uniform kernels that require more precise milling to avoid inconsistent starch extraction.
2. Protein and enzyme levels: 6RP tends to have higher protein and enzyme content. That’s a double-edged sword—it can aid in breaking down starches quickly, but it can also increase haze (cloudiness) and contribute off-flavors in lighter styles. However, for big, flavorful brews where clarity isn’t essential, the enzymes in 6RP can help break down adjuncts like corn or rice.
3. Starch and sugar extraction: Since 2RP has more starch and lower protein levels, it’s considered more efficient for sugar extraction. This means more fermentable sugars and, ultimately, a higher ABV for your beer.

How to choose: The pros and cons of 2rp vs. 6rp

When to use 2RP:

• Cleaner, milder flavor: If your recipe calls for a malt base that’s clean and won’t overshadow hops or other ingredients, 2RP is your go-to. It’s perfect for IPAs, Pilsners, and other hop-forward or lighter beers.
• Higher yield & ABV: Because it’s starch-rich, 2RP provides a higher sugar yield, leading to a higher potential ABV. So, if you’re brewing something big like a Double IPA, 2RP will give you that extra edge in alcohol content.
• Easy milling and mashing: With its large, uniform kernels, 2RP is forgiving in the milling process, making it an easier choice for beginners or those looking for a smooth, hassle-free mash.

When to use 6RP:

• Complex, grainy flavor: If you’re brewing a style that benefits from a stronger malt profile, like an American Lager or a Cream Ale, 6RP’s bold, grainy character can add layers of complexity.
• High enzyme activity for adjunct brewing: The high enzyme content in 6RP can help convert starches from adjuncts like corn and rice, which makes it popular in American lager brewing. If you’re brewing a lager with adjuncts, 6RP can boost your enzyme activity for better conversion.
• Cost-effective for larger batches: 6RP barley is often cheaper than 2RP, making it a budget-friendly option for larger batches. While craft brewers might lean toward 2RP, larger commercial breweries sometimes go with 6RP to cut costs without compromising the style’s core characteristics.

Practical brewing tips for 2rp and 6rp

Knowing when to use each type of barley is essential, but understanding a few practical tips can take your brewing game up a notch. Here’s what to keep in mind:

1. Milling precision: 6RP requires a more precise milling to avoid shredding the grain husks and introducing tannins (bitter flavors). For best results, adjust your mill gap to accommodate the smaller kernel size of 6RP.
2. Adjunct addition: When using adjuncts like corn or rice, lean toward 6RP for its higher enzyme activity. The enzymes help break down adjunct starches, making it easier to achieve a balanced, fermentable wort.
3. Mash efficiency: If you’re brewing with a high-gravity recipe, 2RP is your friend. Its larger starch reserves will improve mash efficiency, saving you grain and boosting your yield.
4. Consider protein rest: If you’re brewing with 6RP, consider adding a protein rest during the mash. This will help manage its higher protein content, reducing haze in lighter beers and preventing astringency in the final product.
5. Flavor balance: If you’re after a complex, malt-forward profile, experiment with a blend of 2RP and 6RP to get the best of both worlds. This can be especially fun when developing recipes for unique beers, adding a grainy complexity to the foundation of smooth malt character.

Common misconceptions about 2rp and 6rp

1. "6RP is Low-Quality": Some brewers think 6RP is inferior, but it’s all about the beer style. 6RP is excellent for brews that benefit from its unique profile, especially in adjunct-heavy styles.
2. "2RP is Always Better for Extract Efficiency": While generally true, this depends on your recipe and brewing system. With precise milling and mashing, 6RP can be just as efficient in certain setups.
3. "6RP Makes Beer Cloudy": The protein content in 6RP can cause haze, but it’s manageable with a protein rest or careful wort filtration. Proper brewing technique can keep even 6RP brews crystal-clear.

Quick FAQ: Answers to common questions

• Does 6RP taste stronger than 2RP?
  Yes, 6RP has a grainier, more robust flavor than the milder 2RP, making it suitable for malt-forward styles.
• Is 6RP more efficient in brewing?
  Not necessarily. 6RP has more protein and less starch, which can reduce sugar yield compared to 2RP. However, its enzyme content makes it efficient in adjunct-heavy recipes.
• Can I use both 2RP and 6RP in one recipe?
  Absolutely! Combining the two can give you a balance of smooth maltiness and complex grain flavor, adding depth to your beer.

The final verdict: Which should you use?

When it comes to 2RP vs. 6RP, there’s no one-size-fits-all answer. It all depends on your recipe, brewing goals, and budget. If you’re after a clean, smooth malt foundation, 2RP is likely your best bet. For bold, adjunct-friendly styles with a bit of budget consciousness, 6RP can bring you quality results without breaking the bank.

Remember, brewing is an art as much as it is a science. Don’t be afraid to experiment with both types to see which works best for your style and process. You might even find that a blend of 2RP and 6RP is the secret to your next favorite brew.

Now that you’re equipped with the essential differences between 2RP and 6RP, it’s time to hit the brewhouse. Each grain type has its own charm and benefits, and part of the fun of brewing is seeing how these details impact your final pint.