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InvisiblefahtsterM
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How I prep spelt (hulled wheat) with tub pics * 2
    #27065617 - 11/30/20 11:18 PM (3 years, 1 month ago)



So I didn’t see a whole lot of info on spelt prep when I went looking so I’m going to share my experiences with it.

I was accidentally sent spelt instead of rye when I ordered it.  The seller refunded my money and since it is a food item, I didn’t have to send it back.  I needed to make some quarts so I said fuck it and decided to try it anyway. 

It’s hulled wheat so if you don’t like burst grains, spelt is not for you.  BUT I will say that even with rye, I simmer it longer than most people (I believe) because it’s been my experience that myc absolutely appreciates the extra exposed starch in its meal.  It jumps off faster, colonizes faster and thicker and the flushes are really nice taboot

The down side is that it’s more expensive than, say, rye.  But if you have some laying around and need to prep it, it’s not a problem.

I do it pretty much just like rye but about half the simmer time.. I could just leave it at that, I suppose, (because there’s a ton of write ups on rye already and make ya search it out) but that’s kinda lame so I’ll just walk ya through the whole process:

I make a 23qt PC load per prep which is 6 myco qts worth of grain (you can get 7 qts in the 23qt but I use the extra space for syringe and jelly jars for GLC grains).  I use a tad more than 1 cup of dry grain for each qt.  So I use two 10” pots to simmer the grain, with about 3.5 dry cups per pot... obviously if you have a bigger pot, you can prep it all in the same one.  I don’t soak the grains at all.

1. Measure out 3.5 cups per pot

2. I wash the spelt.. it’s hulled, so it’s pretty dusty.  I do that by filling up the pots with enough water to cover the spelt and just swish it around with my hand for a good 10 seconds.  Then I take a wire strainer and strain it... I don’t dump all the grain in the strainer, I just tilt the pot and pour the water out through the strainer, leaving mist of the grain in the pot.  I do that a few times until the water seems fairly clearish

3. Fill the pot with water so the grain is covered with 3x the amount of water (at least). So if your grain layer is 1”, you want 3”+ of water. 

4. Bring to a boil and immediately reduce to a simmer (on my stove it’s medium-low “4”)

5. Simmer for 17 minutes (times might be different for you.. I think it really depends on which spelt you get.  I bought some more later and the cook time was more like 30min for that batch.  Like any grain, you want the center to be translucent instead of white), stirring every-so-often

6. Strain fully and rinse with hot water thoroughly

7. Rinse again with cold water to stop the cooking process

8. I just let it sit in the strainer for 45 mins, stirring it often but you can lay it out to dry a bit, but I load them a little wet with no problems.. if your culture is clean, loading without drying does no harm ime.

9. Load your qts and pc for 1.5-2 hours at 15psi (I do ~18psi). Make sure you don’t over fill your jars because spelt is pretty small, so when you load it, I do it a little less than I would a rye jar because it’ll expand once you shake it.  Here ms a pic of the jar before (right) and after (left) the post-pc shake (I did compact it a little bit by hitting the bottom of the jar with my palm before loading into the pc—it was to try and get some grains that were stuck near the rim of the jar, so a little higher than what’s in the pic will work)



One of the other nice things about having burst grains is that they suck up iniculant like no other.. you can use waaay more than with rye ime.  For example:

I used 8ml of glc to inoculate 6 qts and there was very little that pooled on the bottom of the jar.  Even when I have pooling water with rye, it’s pretty easy to get rid of... you simply tip the jar on its side and slowly roll it until the liquid has become “stuck” to the grains on the side of the jars

5 days after inoc


6 days


7 days, pre and post shake


2 days after shake


Done 10 days after inoculation using 8mls of GLC


I made three 16qt PE bins with those 6 qts that’s HERE

Here’s how the 3 bins turned out
. .

I made a second round of 3 PE tubs with spelt:


They averaged out @ 2.5oz dry per tub.. 212.1 grams



Not too shabby!  For me, this grain spelt success.. heyo!  :lol:

Faht


Edited by fahtster (01/28/22 07:31 PM)


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OfflineMoe Lawn
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Re: How I prep spelt (hulled wheat) with tub pics [Re: fahtster]
    #27636229 - 01/28/22 11:50 AM (2 years, 9 hours ago)

This is great info as I have a bag of food grade spelt leftover from a bread project. 

Have you tried other high end grains, such as kamut? 

If you haven't eaten kamut or used it in bread, it is worth a try.  I might try single quarts of kamut, einkorn and buckwheat according to your technique for spelt.  Experiments are half the fun!


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Offlinesmalltalk_canceled
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Re: How I prep spelt (hulled wheat) with tub pics [Re: Moe Lawn]
    #27636293 - 01/28/22 12:50 PM (2 years, 8 hours ago)

Great work


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Invisiblemyc_ousin_vinny
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Re: How I prep spelt (hulled wheat) with tub pics [Re: Moe Lawn]
    #27637007 - 01/29/22 04:14 AM (1 year, 11 months ago)

Nice work!  Thanks for sharing the knowledge gained.


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