Anybody ever use it? Why would I use spelt malt instead of malted wheat?
I’ve used it as a small % in a Belgian Saison.
I’m not sure anyone, including me, could tell the difference between wheat and spelt; both of which were used in the recipe.
But, to answer your question: “Why do people use it?”
Because, you can. ;)
Just like WFB, Jr. used “irenic” instead of “peaceful,” just because he desired the extra syllable.
http://grammar.about.com/od/advicefromthepros/a/buckleywords.htm
I use unmalted Spelt all the time in my farmhouse-style ales. The reason I use it is because it lends a “nuttier” character to a given beer than wheat berries. I’ve found that you must use at least 15% to any given recipe before it’s discernable. Here’s one of my more popular recipes using spelt. 
Silenus Spelt Ale
http://www.bluebonnetbrewoff.com/index.php?module=beerrecipes&func=display&lid=23&pid=84
I’m pretty sure that, in my recipe, my spelt percentage was well short of 15%.
More around 4 or 5% off the top of my head. With wheat adding another 5%.
http://www.spelt.com/
So many flavors were present, I didn’t pick up on “nuttiness”, although a definite “wheat” presence was detectable.
;D
That’s not a good enough reason for me though, as it costs 30% more…
Thanks for the recipe Beertracker - it looks tasty. If I can convince members of my brewclub to split with me, I might pick up a sack. I can’t justify $45 for 55lbs of ‘nutty wheat’ on my own
If memory serves - spelt is a gluten-free grain, ok for use by folks with celiac disease. I reckon you could make a beer those folks could drink…
I guess memory no longer serves - it’s some folks with wheat allergies that can better tolerate spelt, not the folks with celiiac. Spelt contains gluten…
not gluten free…As it contains a moderate amount of gluten, Spelt is closely related to the common form of wheat and is not suitable for people with coeliac disease. Some people with an allergy or intolerance to common wheat can tolerate spelt.
An ancient form of wheat.
whole spelt can be used interchangeably with whole wheat.
You may want to try the whole food store (e.g., Native Sun, or Whole Foods). The spelt has a very hard husk (which makes it resistant to diseases). I found it to be similar in price to red wheat, for example, but, it has been awhile, so I may be wrong.
Are you able to get malted spelt at these places? Or are we just talking raw spelt now?
Raw spelt. Which is what I used (given that I had plenty of enzymes from the 2-row barley in the recipe).
You could always malt the raw spelt yourself (like those Peruvian Cincha brewers did with purple corn).
Ok, good to know. I’m not up for malting experiments right now though 
I’m not up for sleeping on the couch, which is where the wife will kick me if I try any malting experiments right now. :
I have used flaked spelt in place of flaked wheat about 3 times. I didn’t notice any difference, other than the price - $5/kg for spelt vs $3/kg for wheat.