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Dinkelbier

BrewCat

Brewer
Joined
Aug 17, 2022
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Ive been trying to replicate some historical German beers that my ancestors the Breuer's may have made or drunk. They were Bavarian or actually southern Germanic since they predate unification. Anyway I figured they probably used Spelt. Ive been playing with a couple recipes ive developed and am always on the lookout for hints and input. Iv not used 100% spelt but have been mixing with modern wheat and pilsner. Im thinking the next version will get some wheat flakes. No recipes on BS data base. Input?
 
I'm not an expert on spelt but I know it is used a lot in Gluten free brewing and in large quantities often does best with certain enzymes. Not sure if it would help at all but I did two podcasts on Gluten free brewing with Robert Kiefer.
https://beersmith.com/blog/2019/08/...ing-with-robert-keifer-beersmith-podcast-198/

As far as historical beers you might try asking Ron Pattinson from ShutUpAboutBarclayPerkins. While he specializes in British beers, I know he knows quite a bit about historical Continental beers as well and also probably has contact with other beer historians:
https://barclayperkins.blogspot.com/2022/
 
I'll look at those. Makes sense about the gluten free beer using spelt because one of the reasons for the modern wheat is an increase in the gluten. Ive tried making bread with spelt flour and again have to cut it with modern wheat but with beer wouldnt really be concerned with the gluten for myself personally but I have friends and family on the gluten free bus now so may be a benefit
 
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