What Is Spelt?
Spelt (also referred to as dinkelmalz or dinkel wheat) is an heirloom species of wheat, commonly used in bread and beer making throughout history.
BestMalz Spelt Malt compared to wheat malt provides a slightly sweet more nutty, spicy flavor. Similar mouthfeel to wheat malt as well but with a softer more pillowy feeling.
Spelt malt has higher protein but lower gluten than wheat malt. Spelt has been making a resurgence in the craft brewing industry thanks to the unique flavor and mouthfeel that Spelt adds to wheat beers along with its traditional use in Belgian inspired beers.
How Much Spelt Can I Use?
Up to 60% usage, and a great alternative for wheat beers and for improving the stability of the foam. Commonly used in American sour beers and traditional Saisons. Try substituting it in any recipe that calls for wheat for a fun twist on the recipe.
W069I, C069I, G069K
1.8 - 2.7
Up To 60%
|Grain Type||International Base Malt|
|Malt Color||Light (0-15° L)|