Type: Grain (Wheat)
Category: Raw Malt
Spelt (sometimes referred to as dinkel wheat) is an heirloom species of wheat, commonly used in bread and beer making throughout history. 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.
Flaked Spelt Brewing Values
These are the common ranges that we've seen with Flaked Spelt over the years. Each manufacturer can have slightly different qualities, so these ranges are based on a combination and average.
This product must be added into the mash to be effective.
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
(1 - 2° Lovibond)
Diastatic power (DP) is a measurement of a malted grain's enzymes, which are responsible for converting the grain's starches into sugar during mashing.
PPG measures the maximum starting gravity (SG) of the fermentable in points/pound/gallon. This can differ based on your mash efficiency and the amount of wort collected.
Certain grains and adjuncts should only be used below a maximum percentage of the grain bill. Exceeding this can cause off flavors or poor mash efficiency.
If you see an error in our data, please let us know!
We are not affiliated with any grain manufacturer. All copyrights and data are provided by their respective owners.