Item #: W28
Our Price: $2.19
Whole and Crushed  


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.


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by Marc D
on 2/12/2018
from Arizona
Next Level
I love brewing Belgian ales and this Spelt malt takes them to the next level
by Ryan
on 6/2/2012
from Yucca Valley
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).
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3/25/2019 9:31:11 PM
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?
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.
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