Spelt malt, derived from the ancient grain spelt, has been used for thousands of years. Also known as dinkel wheat or hulled wheat, spelt (Triticum spelta) was a staple in Europe from the Bronze Age to Medieval times. Recently, it has regained popularity due to its unique flavour and brewing benefits. Many brewers now use spelt to create distinctive beers with added depth and complexity.
Brewing with Spelt malt
Spelt adds a unique character to beer. It provides a strong emphasis on the typical spelt aromas, offering soft malt notes with hints of hazelnut and biscuit flavours. These qualities make it an excellent choice for brewers seeking to add a subtle spice and nutty richness to their beers. The malt also enhances mouthfeel, contributing to a smooth and slightly creamy texture.
This malt type is particularly useful in brewing farmhouse ales, saisons, and wheat beers. Due to its high protein content, spelt malt can improve foam stability, ensuring a well-formed and lasting head. Additionally, it helps create a fuller body, making it ideal for brewers looking to enhance the depth of their beer without overpowering the final product.
The versatility of Spelt malt
Brewers appreciate spelt malt not only for its flavour but also for its versatility. It can be used in varying proportions to adjust the mouthfeel and complexity of a brew. When used at lower percentages, it imparts delicate biscuit and nutty notes. However, when used more generously, it enhances texture and introduces a subtle spiciness.
As a traditional and natural ingredient, spelt aligns well with modern brewing trends focusing on heritage grains and unique flavours. Its ability to enhance foam stability, body, and aroma makes it a valuable addition to any brewer’s grain bill.
Swaen Spelt
Add a little spice to your beer. Swaen Spelt is related to wheat. This malt contains more protein, but less gluten. Expect to find some nice spicy notes with a touch of hazelnut.
Gold Swaen Spelt
Gold Swaen Spelt has no husk. Because of the high protein content, this malt becomes darker at lower temperatures. It has nice spicy notes, with a touch of caramelised hazelnut.
Black Swaen Spelt
Black Swaen Spelt has an intense flavour range of smooth chocolate and coffee essence. It’s less astringent than other black malts, since it has no husk.
