Spelt, Rye and Co

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Peatbogbrewer
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Spelt, Rye and Co

Post by Peatbogbrewer » Tue Jun 14, 2016 9:02 pm

So im itching to brew a saison and have done some forum fishing for likely recipes. This time I'm wanting to try out some alternative grains to give it some farmhouse rusticiness.
Should i go for malted or unmalted grains and does any body have preference for particular grain and why (spelt/rye?), Oh and how much is enough?
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Re: Spelt, Rye and Co

Post by Rookie » Tue Jun 14, 2016 10:45 pm

I'd go for malted.
I have a saison, kind of, on the schedule and plan to add one pound of spelt in three gallons.
I'm just here for the beer.

serum

Re: Spelt, Rye and Co

Post by serum » Wed Jun 15, 2016 9:09 am

A good recipe ice gone for many a time is two thirds pilsner and one third Rye or spelt Malt. Spelt is my favourite. You'll want oat husks to prevent stuck sparge. Fuggles, goldings, styrian or saaz for bittering and aroma and about 300-500g sugar or honey.

serum

Re: Spelt, Rye and Co

Post by serum » Wed Jun 15, 2016 9:10 am

For flavour, Rye is a bit spicy and spelt is like wheat but a little nutty too. Use pale versions and if you want a little colour use dark candi sugar syrup.

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Re: Spelt, Rye and Co

Post by Peatbogbrewer » Wed Jun 15, 2016 2:49 pm

serum wrote:A good recipe ice gone for many a time is two thirds pilsner and one third Rye or spelt Malt. Spelt is my favourite. You'll want oat husks to prevent stuck sparge. Fuggles, goldings, styrian or saaz for bittering and aroma and about 300-500g sugar or honey.
Looks like nutty spelt malt is the way forward, i'm doing it BIAB style do i still need the the husks?

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Re: Spelt, Rye and Co

Post by Peatbogbrewer » Wed Jun 15, 2016 2:54 pm

Rookie wrote:I'd go for malted.
I have a saison, kind of, on the schedule and plan to add one pound of spelt in three gallons.

Whats your recipe Rookie?

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Re: Spelt, Rye and Co

Post by rpt » Wed Jun 15, 2016 5:52 pm

Stuck mashes shouldn't be a problem with BIAB. I've never had a problem with 60% wheat.

serum

Re: Spelt, Rye and Co

Post by serum » Wed Jun 15, 2016 6:42 pm

Oh yeah not a problem with biab. I wouldn't rule out wheat either for a saison. Up to half wheat is nice. I tried a recipe with a good slug of oats in other but it didn't turn out all that great in terms of flavour. Adds a decent mouthfeel in small amounts though.

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Re: Spelt, Rye and Co

Post by Rookie » Wed Jun 15, 2016 10:56 pm

Peatbogbrewer wrote:
Rookie wrote:I'd go for malted.
I have a saison, kind of, on the schedule and plan to add one pound of spelt in three gallons.

Whats your recipe Rookie?
Taking a second look I see that I actually have two pounds of spelt listed.
3 gallons/10.4 L, O G mid 16os, IBUs low 30s (+_)
5 lbs./2.27 kg pilsner malt
2 lbs./.9 kg spelt malt
8 oz./224 g oat malt
8 oz./224 g red wheat malt or flakes
8 oz./224 g wildflower honey @ end of boil
mash @ 150f/65.5c for 60 minutes
1 oz./28 g Hazel Dell (my backyard) goldings @ 5.7% (+_) for 60 minutes
1/8 tsp. nutrient for 15 minutes
1/4 oz./7 g H D goldings @ 5.7% (+_) for 12 minutes
Belle saison dry yeast or
Wyeast 3711
fermentation: 3 weeks at mid-upper 60s
4 oz./112 g corn sugar to prime
I'm just here for the beer.

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