Been doing some research on old German bier from the 18th century and decided to make a dinkle. Im pretty sure they were drinking alot of this because Germans love their wiesbier. We know this because in the 19th century Bavaria passed the Reinheitsgebot to keep people from using all the wheat for beer and causing a shortage of wheat for bread. The original law had nothing to due with "purity" as some suggest. Anyway spelt is what they used and what I'll use. Im working on a recipe now and looking for input from anyone who has made a Dinklebier. Obviously using spelt malt and if i can get flaked spelt flakes.