Spelt How?

[ophillium]

I'm attempting my batch using spelt this weekend and have very basic questions about the grain.

First, some context -- I'm brewing a spelt saison loosely inspired by the Saison d'Epeautre recipe in Phil Markowski's Farmhouse ales (p. 142):

It's Spelt Saison
Yeast: WY3724 Belgian Saison, WY5112 Brett Bruxellensis
OG 1.052
FG 1.003
IBU 24

64% Belgian Pilsner
27% Raw Spelt
4.5% Acidulated Malt
2.5% Flaked Rye
2.5% Flaked Oats

1oz Hallertau (5.1% AA) 60mins
1oz Hallertau (5.1% AA) 20mins
1oz Hallertau (5.1% AA) Whirlpool

Will mash at 158 F to give the bugs something to eat, and leave them 12 months in secondary to do it.

Back to Spelt:

The recipe calls for "raw, de-husked spelt". How does this differ from, say, Bob's Redhill Spelt Berries? Or from the kind of spelt one buys for making bread? Would either of these suffice, or do I need something more brew-specific? Can I grind this in a coarse flour mill, or is that just stupid? And if it is stupid, can I pulse it in my food processor?

Finally, does anyone have advice cereal mashing? This guy's instructions seem pretty straightforward, but I welcome other opinions or techniques. This is a wholly new process to me.

Thanks in advance

 

[20grit]

You could do a cereal mash on the spelt since it is unmalted.

 

[beergolf]

Looks pretty good. A simple cereal mash like the one you posted will work just fine. No need to mash high. Brett does not need a lot to work on. In fact, if you watch the Chad Yacobson videos, he mentions that mashing high will really do nothing except for it to take longer to finish.I just mash my brett beers at normal temps, pitch the yeast, give it a coule of weeks and then add the brett. No need for 12 months. I usually do about 4 and then bottle it up.

Spelt is great in a saison. IF you look around you can also find malted spelt, so just mash it like any other grain and you are good.