Author Topic: Chit malt?  (Read 1585 times)

Offline quattlebaum

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Chit malt?
« on: February 23, 2014, 12:43:35 PM »
Can anyone shed some light on using chit malt in german styles?  Suggestions on % used, flavor characteristics and I think its under modified so step mash or decoction ?

Offline mabrungard

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Re: Chit malt?
« Reply #1 on: February 23, 2014, 05:57:13 PM »
Chit malt is essentially raw barley that has been barely malted. It has a substantial beta-glucan content and that typically requires a beta-glucan rest to avoid later brewing problems.

Although I hear that chit malt offers different flavor than if you used a percentage of raw or flaked barley along with regular malt, I have to wonder. I personally think that you could create some of the effects of chit malt with a very small addition of raw or flaked barley.
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Offline hopfenundmalz

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Re: Chit malt?
« Reply #2 on: February 23, 2014, 08:14:06 PM »
You can sub in 5-10% flaked barley to emulate Chit malt in a German beer. It helps to dry it out for some styles. I got that tip from Jeff Renner some years back.
« Last Edit: February 24, 2014, 06:35:11 AM by hopfenundmalz »
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Offline majorvices

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Re: Chit malt?
« Reply #3 on: February 24, 2014, 05:07:41 AM »
Interesting stuff. Love when I learn something on a Monday morning. ;)
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Offline erockrph

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Re: Chit malt?
« Reply #4 on: February 24, 2014, 08:10:35 AM »
I just thought this is what they brewed Corona from. Maybe there was some miscommunication when consulting some German lager brewers on the recipe.

"Dis malt is chit!"
"Das is güt. Use 5-10% of deez."
« Last Edit: February 24, 2014, 08:20:29 AM by erockrph »
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Offline hopfenundmalz

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Re: Chit malt?
« Reply #5 on: February 24, 2014, 08:13:24 AM »
Rogue brews a beer called Good Chit. I assume it has a Chit malt in it.
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Offline rabeb25

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Re: Chit malt?
« Reply #6 on: February 24, 2014, 10:05:10 AM »
I add 5-10% in every beer I make(especially German).
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Offline bluesman

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Re: Chit malt?
« Reply #7 on: February 24, 2014, 10:28:32 AM »
Here's a link to bestmalz data sheet.

http://www.bestmalz.de/en/malt/BEST_Chit_Malt.htm

BEST Chit Malt is used for balancing the characteristic of a highly solubilized malt and for promoting foam formation and increasing foam stability.

Used at a rate of 10-15% of the grist bill.

Interesting data.
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Offline redzim

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Re: Chit malt?
« Reply #8 on: February 24, 2014, 11:13:31 AM »
I add 5-10% in every beer I make(especially German).

Where do you buy it from, and what brand? I've not seen it anywhere, but can vouch for Hopfenundmalz's trick of using some flaked barley to get close, at least on dry German pilsners....

Offline rabeb25

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Re: Chit malt?
« Reply #9 on: February 24, 2014, 12:42:28 PM »
It is bestmalz, and I get it from north country.
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Offline rabeb25

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Re: Chit malt?
« Reply #10 on: February 25, 2014, 09:07:21 AM »
It makes stuff like this happen  8)






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Offline erockrph

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Re: Chit malt?
« Reply #11 on: February 25, 2014, 09:20:04 AM »
Has anyone noticed any flavor contribution from adding Chit malt to a recipe? I know I get a distinct "raw grain" flavor from flaked barley that I don't really like in lighter beers that can't hide it. I don't think I'd really want to add that to a German lager, especially something light like a Helles or Pils.
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Offline mabrungard

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Re: Chit malt?
« Reply #12 on: February 25, 2014, 09:39:07 AM »
I know that a very small percentage of flaked barley will raise a huge head. I'm guessing that only a portion of the original beta-glucans exist in Chit malt since the 'full' malting process converts most of them and this is partially malted grain.

I agree that flaked barley imparts a raw flavor that I don't like in pale beers, but its OK in roasty beers. Even at 1%, flaked barley can create a huge head and impart that flavor. I don't have that flavor impact when I use flaked wheat. I still get a decent head production, but the flavor is more wheaty and grainy. I like that better.

My findings are that you don't need much flaked barley to overdose your beer. In some respects, I'm surprised that brewers use as much Chit malt in their grist. But I suppose that Chit malt must be well on its way to being converted when its kilned and the amount of beta-glucan is actually very low in comparison to raw or flaked barley. 
Martin B
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Offline erockrph

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Re: Chit malt?
« Reply #13 on: February 25, 2014, 12:49:18 PM »
I know that a very small percentage of flaked barley will raise a huge head. I'm guessing that only a portion of the original beta-glucans exist in Chit malt since the 'full' malting process converts most of them and this is partially malted grain.

I agree that flaked barley imparts a raw flavor that I don't like in pale beers, but its OK in roasty beers. Even at 1%, flaked barley can create a huge head and impart that flavor. I don't have that flavor impact when I use flaked wheat. I still get a decent head production, but the flavor is more wheaty and grainy. I like that better.

My findings are that you don't need much flaked barley to overdose your beer. In some respects, I'm surprised that brewers use as much Chit malt in their grist. But I suppose that Chit malt must be well on its way to being converted when its kilned and the amount of beta-glucan is actually very low in comparison to raw or flaked barley.

All great points. When these topics come up I sometimes find myself looking for a solution to a problem I don't have. It wasn't until I read this last post where I stopped to say to myself "Right, why not just use wheat?" The Rhineheitsgebot is such a silly animal...
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Offline majorvices

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Re: Chit malt?
« Reply #14 on: February 25, 2014, 02:19:15 PM »
Rabeb - can you comment on the flavor of chit malt in your beer?
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