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Rolled Spelt


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#1 neddles

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Posted 01 May 2014 - 06:13 AM

I have local access to Bob's Red Mill Rolled Spelt. If I wanted to give spelt a try is this a decent option? Anyone tried these? I should be able to mash it as is, right? I can also get spelt berries (raw spelt) but that would require a cereal mash as far as I know.

 

I see that Williams has spelt malt but I don't want to place an order there when that's all I would be getting.



#2 djinkc

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Posted 01 May 2014 - 06:22 AM

I've used flaked spelt a few times.  Triticale too.  Honestly I don't think either adds much that wheat wouldn't do better.

 

I'm fairly certain I bought spelt from the same place once.  Maybe Whole Foods too.  It's been a while.



#3 Poptop

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Posted 01 May 2014 - 06:25 AM

I made a Grisette once and ordered 2# Spelt from Williams.  My uneducated palate could not distinguish this from other wheat.  Brother Armagh may weigh in on this subject with more appeal....


Edited by Steppedonapoptop, 01 May 2014 - 06:26 AM.


#4 *_Guest_Matt C_*

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Posted 01 May 2014 - 08:06 PM

Tried using whole kernal spelt years ago. Had to cereal mash it before adding to the main mash. What a PITA for little return! If you can find flaked spelt then I say go for it, but having to cook it before mashing? PFFT!   I cant see using it in that way UNLESS you are brewing a sour....lots of dextrins to be had there.



#5 armagh

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Posted 02 May 2014 - 05:26 AM

Spelt is wheat so no, there is not a great deal of difference between it and the more modern hybrids grown more for their prodigous yields than flavor. To my palate, spelt when properly mashed and fermented adds a subtle bready note that I don't get with other forms of wheat,  but YMMV. 

 

ETA: This is in reference to malted spelt.


Edited by armagh, 02 May 2014 - 05:27 AM.


#6 Big Nake

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Posted 02 May 2014 - 06:38 AM

Mmm, love me some smelt. Take off the head, deep fry it and you eat the whole thing. Then wash it down with beer. Yum. :sarcasm:



#7 Poptop

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Posted 02 May 2014 - 06:58 AM

Fried smelt, now you're talking.  I'll be you lager them too.



#8 Big Nake

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Posted 02 May 2014 - 07:44 AM

Fried smelt, now you're talking.  I'll be you lager them too.

No. They're better fresh, not aged. You wash them down with lager. Crazy Floridians... don't know the drill! :P Brother Poptop, are you coming to Chicago sometime soon? Gotta get you hooked up!

#9 Poptop

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Posted 02 May 2014 - 08:42 AM

My lovely wife and I are kicking it around for our November Anniversary.  I need some downtown.



#10 djinkc

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Posted 02 May 2014 - 10:02 AM

Spelt is wheat so no, there is not a great deal of difference between it and the more modern hybrids grown more for their prodigous yields than flavor. To my palate, spelt when properly mashed and fermented adds a subtle bready note that I don't get with other forms of wheat,  but YMMV. 

 

ETA: This is in reference to malted spelt.

 

Considering my experience with other flaked adjuncts compared to whole or malted that makes sense.  Plus my palate is fried from hops lately.........




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