what is the difference between the base malts (2 row, 6 row, pale ale, pilsner,...etc) the lovibond rating on all of them look very similer so I'm assuming the major difference is going to be in thier taste and while I can find the flavor styles of the crystal/caramel malts I can't find anywhere the flavor description of base malts? I'm currently working on perfecting a wheat ale by progressivly changing 1 variable at a time but this would take forever to work my way through the infinate possible combinations so I'm trying to keep a few constants, current formula 50% pale ale malt 50% dark wheat malt cascade and hallertau hops and american wheat yeast 1010 (which seems to be a fairly neutral flavor leaving most of the taste to come from the malt and low quantity of hops)

In terms of flavor contribution most of the base malts are pretty much the same. There is a slight variation in color but most are very light in color.

Having said that, there are darker varieties of Munch malt. Munch malt increases body of the beer and I believe adds a bit more maltiness than one gets from the other base malts.

The major difference in base malts is between six-row malted barley and all the others which are based on two-row.

Six-row malted barley has greater protein content, thicker husks and great enzyme content than two-row. As a result of the protein content and thicker husks beers produced using just six-row malted barley tend to be hazy and potentially have an unpleasant astringency from the extraction of tannins contained in the husks. However, the greater enzymatic abilities of six-row allows it to convert not only its starches into sugars but also that adjuncts such as corn and rice. A fairly substantial portion of the grist can be replace with these inexpensive adjuncts which is why the ever so economically minded megabreweries all use six-row malted barley and either corn or rice.

I hope this answers your question.

Cheers,

Scott

you say its easier to extract tanins from 6 row? what conditions can be avoided to prevent that? I brew a lot wheat beers and like the idea of mixing 6 row into the mash to get the extra enzime activity on the wheat but obviously don't want to ruin the beer by tanins

Actually doing what you are is the key. You should not use only six row but mix it with other malts such as wheat malt.

Also be careful during sparges to not let the water temperature exceed ~168 F and stopping when the gravity of the existing wort is greater than about 1.008.