Weyermann | Spelt Malt | per lb

Weyermann® Spelt Malt is a distinctive German specialty grain made from malted spelt, an ancient grain closely related to wheat. It contributes a pleasantly malty-sweet flavor with delicate nutty notes, making it an interesting alternative to traditional wheat malt in ales, specialty beers, multigrain recipes, and even artisan bread and baking.

At approximately 1.6–3.1° Lovibond, Spelt Malt is very pale and can be used at substantial percentages without significantly darkening the finished beer. Its flavor is gentle but distinctive, combining soft grain, mild malt sweetness, and subtle nuttiness.

Spelt Malt is particularly well suited to top-fermented beers, where its grain character can complement expressive ale and wheat-beer yeasts. It is an excellent choice for Spelt Beer, farmhouse-inspired ales, specialty wheat-style beers, and multigrain recipes where you want something a little different from conventional barley or wheat malt.

Compared with traditional Wheat Malt, Spelt Malt offers a similar opportunity to introduce an alternative grain into the recipe but brings its own distinctive sweet, lightly nutty character. It can be especially interesting alongside barley, wheat, rye, or oats when building a more complex multigrain beer.

Weyermann recommends using Spelt Malt at up to 60% of the grain bill, allowing it to range from a subtle specialty addition to one of the defining grains in the recipe.

Why Brew With Weyermann® Spelt Malt?

• Made from high-quality German spelt
• Ancient grain closely related to wheat
• Approximately 1.6–3.1°L
• Mild malty-sweet flavor
• Delicate nutty character
• Very pale with minimal impact on beer color
• Excellent alternative to traditional wheat malt
• Great for experimenting with ancient and alternative grains
• Particularly useful in top-fermented and multigrain beers
• Recommended at up to 60% of the grain bill
• Excellent for Spelt Beer, specialty ales, farmhouse-inspired beers, wheat-style beers, and multigrain recipes

For brewers looking to experiment beyond traditional barley and wheat, Weyermann® Spelt Malt offers an approachable way to introduce an ancient grain into the brewhouse. Its combination of soft malt sweetness, gentle grain character, and subtle nuttiness can add another dimension to both traditional and experimental beer recipes.

Beyond Brewing: Spelt Malt for Bread & Baking

Weyermann® Spelt Malt can also be used to add malt sweetness, grain character, and light nutty flavor to homemade bread and baked goods. Finely milled or crushed, it can be incorporated in small amounts alongside regular bread flour, whole-grain flour, or spelt flour to add another layer of malted-grain flavor.

Because this is malted spelt with active enzymes, it should generally be treated as a specialty addition rather than a direct 1:1 replacement for ordinary spelt flour. Start with a small amount and adjust based on the flavor and baking characteristics you want.

Whether you're brewing a unique multigrain beer or experimenting with malted ancient grains in the kitchen, Weyermann® Spelt Malt offers a versatile combination of mild sweetness, nutty grain flavor, and authentic malt character.