Author Topic: Spelt  (Read 773 times)

Offline narvin

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Spelt
« on: August 05, 2011, 10:25:55 AM »
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?
« Last Edit: August 05, 2011, 10:49:29 AM by narvin »
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Offline denny

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Re: Spelt
« Reply #1 on: August 05, 2011, 11:42:23 AM »
I think your plan would work, and if it was me I'd mash for 90 just to be safe.
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Offline narvin

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Re: Spelt
« Reply #2 on: August 05, 2011, 02:43:25 PM »
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 :D . Hope the weather cools down a bit, looks like a busy August for brewing.
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Offline richardt

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Re: Spelt
« Reply #3 on: August 05, 2011, 06:06:16 PM »
I had no problems with my saison using a small % of spelt along with wheat in the mash (60 minutes).  You need not worry.

Offline narvin

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Re: Spelt
« Reply #4 on: August 06, 2011, 10:42:02 AM »
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.
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