Description
BEST Spelt Malt 100 g – spelt malt for spelt beers and better foam
BEST Spelt Malt is used for typical strong, top-fermented spelt beers. In multigrain beers it also improves foam stability and haze stability. Spelt is an ancient grain, and this spelt is grown and processed in only a few regions of southern Germany.
Please note: This product is only available in Norway.
Properties
- Colour: 3.5–6.0 EBC
- Recommended rate: up to 60% of the grain bill
- Suitable for: spelt beers, top-fermented beers and multigrain beers, and for better foam and haze stability in other beers
- Aroma according to Bestmalz: gooseberry and lemon
- Packaging: sold per 100 g, whole or crushed
- Manufacturer: Bestmalz, Germany
How to order
The malt is sold per 100 g. For 500 g, choose 5 units, and for 3 kg choose 30. You decide whether you want the malt whole or crushed. We store the malt whole and only crush it when you order.
If you want a ready malt blend for a recipe, order each malt in whole 100 g units and write the blend in the comment field at checkout, for example "Malt blend: 5.4 kg pale ale malt, 270 g Cara Blond".
About Bestmalz
Bestmalz is the brand of the family-owned German malting company Palatia Malz. Its history goes back to 1899, and the malt is produced at the malt houses in Kreimbach-Kaulbach and Wallertheim. Brewshop is the Norwegian distributor of Bestmalz.
Frequently asked questions about BEST Spelt Malt
How much BEST Spelt Malt can I use?
You can use up to 60% of the grain bill. The malt suits spelt beers, top-fermented beers and multigrain beers, and for better foam and haze stability in other beers.
What does spelt malt add to the beer?
BEST Spelt Malt gives the typical character of spelt beers, and in other beers it improves foam stability and haze stability. Bestmalz describes the aroma as gooseberry and lemon.
How long does BEST Spelt Malt keep?
Bestmalz states at least 24 months for whole malt stored cool (max. 20°C) and dry (max. 35% relative humidity). Crushed malt keeps for 12 months. If you are not brewing right away, choose whole malt and crush it just before brewing.
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