No Life
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.
Comptroller of Non-Defending Defenders of Inarticulate Twats
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.
Frequent Member
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.
*_Guest_Matt C_*
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.
Grumpy Frost Giant
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.
Comptroller of Forum Content
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. 
Frequent Member
Posted 02 May 2014 - 06:58 AM
Fried smelt, now you're talking. I'll be you lager them too.
Comptroller of Forum Content
Posted 02 May 2014 - 07:44 AM
No. They're better fresh, not aged. You wash them down with lager. Crazy Floridians... don't know the drill!Fried smelt, now you're talking. I'll be you lager them too.
Brother Poptop, are you coming to Chicago sometime soon? Gotta get you hooked up!
Frequent Member
Posted 02 May 2014 - 08:42 AM
My lovely wife and I are kicking it around for our November Anniversary. I need some downtown.
Comptroller of Non-Defending Defenders of Inarticulate Twats
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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