Spelt v Wheat Malt

[An Ankoù]

There's nothing better when it's 30+ outside than a gallon or two of wheat beer (Erdinger style). I've got a pile of spelt malt which I’ve been meaning to try out for a while now. Thinking of substituting my entire wheat bill with spelt ie 60 of the mash.
has anybody used this in a wheat beer? If so, how did it turn out?
Thanks

 

[An Ankoù]

Knocked up a batch today: 40% MO and 60% spelt malt plus the usual small additives.
Never seen anything like it: 60 min boil plus 15 mins for the copper finings. The boil became clear within 15 minutes and the trub particulates became bigger and bigger. When I chucked in the protofloc the thing started to look like a minestrone. Filtered as usual through muslin and found lumps as big as peas.
Needless to say the OG was well bellow target; had allowed a bit of leeway to get 1050, but would have got 1046 if I'd "liquored back" (hate that expresion) to planned length so decided to settle for 1048.2.
What a whole load of protein this stuff must pack. Can't wait to taste it.

 

[Hoddy]

I’ve found in all the spelt beers that I’ve done that the grain is very dominant. It has a certain earthy grainy character that even shines through a massively hopped beer.

I’ve taken my spelt back to around the 250-350g in a 5.5kg grist so as to give it that spelt character without it being over powering. I think I still have a spelt hazy ipa on keg if you want to try it out for a swap?

 

[An Ankoù]

I think I still have a spelt hazy ipa on keg if you want to try it out for a swap?

That's very kind of you, Hoddy, but postage from France is prohibitive. Last time I wanted to enter a single bottle in a competition it would have cost me just over 15 euros. Anyway, this is 3lb in a 5¾lb grist for a 2½ gallon batch, hopped at 15 BUs as it's a German style wheat beer. If it turns out ok, and if I've got anybody coming over, I'll get a bottle to you.