Fermentable
Spelt Malt — Weyermann
Weyermann
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Weyermann
- Origin
- Germany
- Type
- base
- Malt class
- wheat
- Color
- 2.3 °L (5.0 EBC)
- Extract, fine-grind dry basis
- 79.5 %
- Moisture
- 6.0 %
- Diastatic power
- 65 °Lintner
- Suggested max
- 60 % of grist
- Needs mashing
- Yes
Description
German spelt malted rather than barley, and it drinks softer and nuttier than wheat does. Protein runs to 17 %, which is high even for an ancient grain, so it builds body and head; husk-free, so plan the lauter above about 40 %. Enzymes are graded 'high' without a number, so the diastatic power is class-typical.