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rahr-standard-6-row-malt

Rahr Standard 6-Row Malt

$0.13

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Accuracy & Detail

We make it simple to get exactly the malt you need — sold by the ounce or by the pound. Each variety is weighed with precision to a 0.08-ounce tolerance and double-checked to keep your recipe on target.

How We Package

You also choose how we package it. Use the Recipe Selector to combine all your malts into one bag for convenience — that saves us time in packaging and we pass that savings on to you. Or select “None” if you prefer them bagged separately. And if you’d like, we’ll mill your malts at no extra cost.

596 in in stock

Product Details

Taste & Character

Rahr Standard 6-Row Malt is a classic North American base malt known for its high enzymatic strength and clean flavor profile. With a color range of 1.7–2.0 Lovibond, it contributes a pale straw-golden hue and offers subtle grainy notes with a light, neutral malt backbone.

Where It Shines

This malt is ideally suited for brewing traditional American lagers, Cream Ales, and other high-adjunct recipes that incorporate corn, rice, or unmalted grains. Its crisp finish and neutral profile provide balance while allowing adjunct character to come through cleanly.

Role in the Brewhouse

Thanks to its robust diastatic power, Rahr Standard 6-Row Malt ensures efficient starch conversion, even when used with high percentages of adjuncts. Its high enzyme content and strong modification make it a reliable choice for brewers seeking consistent performance in adjunct-heavy mash bills.

Brewer’s Guidance

Use Standard 6-Row Malt as the primary base in adjunct-rich lagers or blend with other malts to balance flavor and boost conversion power. It can make up 50–100% of the grist depending on the recipe, particularly where adjunct use demands extra enzymatic strength.

Quick Description

A North American base malt (1.7–2.0 °L) with high enzymatic power and subtle grainy flavor. Perfect for adjunct-heavy recipes such as American lagers and Cream Ales, ensuring full conversion and a crisp finish.

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