Spelt

Brewing Processes
1

I’m going to use about 1/3 raw spelt in my next Saison.  Almost all references I see to any unmalted grain include a cereal mash, but it seems like everything except corn and rice should gelatinize at mash temps.

My plan is just to do a beta glucan rest at 113 and then take it up to 146 or so. Anyone do this before and get bad results?  The spelt will be almost pulverized in a corona mill, like I do with my raw wheat for lambics, so the starches should be easily accessible.

Edit: Also, would it be worth mashing for 90 minutes?

2

I think your plan would work, and if it was me I’d mash for 90 just to be safe.

3

90 minutes it is.  I’ll report back to let you know what kind of efficiency I get.  I probably won’t get around to brewing this for a few weeks… I’m on vacation right now and so far this is the third beer recipe I’ve created :smiley: . Hope the weather cools down a bit, looks like a busy August for brewing.

4

I had no problems with my saison using a small % of spelt along with wheat in the mash (60 minutes).  You need not worry.

5

After reading about the high protein content of spelt (higher than wheat), I’m thinking I might do rests at both 113 and 126.  15 min each should be enough.