Malt

Spelt malt

An ancient wheat relative used for a soft, nutty character in Belgian and historical beers.

Spelt gives a softer, nuttier character than wheat and is used in some Belgian witbiers and in historical reconstructions.

Like wheat it has no useful husk, so a grist heavy in it risks a stuck run-off.

What it does

Base malt. Fully modified, gently kilned malt with enough enzyme activity to convert itself and some adjunct. Forms the bulk of a grist.

Malted like wheat; the hulls are removed during processing.