I’m going to brew a pumpkin ale. Although I’m adding pumpkin to the mash and fermentables could probably be converted from the pumkin meat, I’m really just trying to get flavor from the pumpkin. Does anyone have any input on the choice between using 2 row as compared to 6 row for the base malt? I’m most interested in the effect on flavor and body.
Except fir a couple styles, mainly CAP, I always prefer the flavor of 2 row over 6 row. It’s subtle, but 6 row usually seems to have a bit “grainier” flavor.
The 6-row will contribute more enzyme for the conversion of adjuncts, but if your mash is 50% barley anyway I doubt you’ll see much benefit on the homebrew scale.