Spelt is a distant genetic relative to wheat, and imparts a dry, tart, and earthy character and aroma. Use up to 40% in the mash. This German-grown malt is Ideal for Saison and Belgian wheat styles.
Jul 17, 2021 by Chuck
Q: is this from BESTMALT WEYERMAN
A: This is malted by Bestmalz, in Heidelberg, Germany.
Mar 25, 2019 by JNG
Q: Does this spelt malt have more, less, or similar glucan content as wheat? Should a b-glucan mash rest be conducted and for how long?
A: Like other forms of wheat, spelt contains the gluten protein, and therefore, isn't safe for those of us who have celiac disease or non-celiac gluten sensitivity. The idea that spelt, spelt flour, and baked goods made with spelt are safe on the gluten-free diet is one of the oldest gluten-free urban myths. A b-glucan mash rest is not necessary, although making your mash a little thinner (moire water) will help in the conversion.
Next Level
I love brewing Belgian ales and this Spelt malt takes them to the next level
Try this with your next IPA
If you want a little different flavor profile try adding some spelt. Really enjoying my Spelt Imperial Pale Ale. I am going to try some with my next Sahti (one of the Finnish brewers said that he thought it was included in their Sahtimalt from Viking Malt).