Chit Malt is essential, it lends that honey like graininess with an amazing head (and NO flaked barley is not the same).
Don't forget proper attenuation, all German beer is dry, with a malty backbone.. Hockurtz can only achieve this for me.
1) where can I buy chit malt? I've been doing a Jever-style German Pils using about 88% Best Malz pils and 12% Flaked Barley, it's close but not dead on. I've heard of Chit Malt from some other brewers but never seen it. Where do you get yours?
2) for this beer, and also for my Maibocks and O-fests, I've been doing a rest around 130-133F, then infuse up to my sach rest (anywhere from 149 to 155 depending on the beer), then hitting it with a thinnish mash-out decoction. You think a Hochkurz double decoction will vastly improve on this? I've done Hochkurz on my last 2 Bo Pils and loved them, but it does take an extra hour or so....