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Author Topic: chit, spitz, carapils and carafoam  (Read 10387 times)

Offline hopfenundmalz

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Re: chit, spitz, carapils and carafoam
« Reply #15 on: January 29, 2016, 03:21:00 pm »
Can chit malt be used in a single infusion or does it have to be stepped if it is under-modified?
It is sprouted enough so that it meets the RHG. It is so under modified, it is almost an adjunct. Bottom of the page.

https://books.google.com/books?id=w-8sCQAAQBAJ&pg=PT103&lpg=PT103&dq=chit+malt+weyermann&source=bl&ots=CxF2NIp2MF&sig=4vJOauHBpC4a_WeRP21a6ulgShI&hl=en&sa=X&ved=0ahUKEwjjhL-uhtDKAhWGu4MKHaVZBFQQ6AEIMzAJ#v=onepage&q=chit%20malt%20weyermann&f=false
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Offline brewinhard

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Re: chit, spitz, carapils and carafoam
« Reply #16 on: January 30, 2016, 01:25:38 pm »

Offline 69franx

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Re: chit, spitz, carapils and carafoam
« Reply #17 on: February 01, 2016, 12:30:33 pm »
Great link, guess I need to actually read that book soon, as I bought it a while ago
Frank L.
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Offline mabrungard

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Re: chit, spitz, carapils and carafoam
« Reply #18 on: February 01, 2016, 03:31:09 pm »
It is sprouted enough so that it meets the RHG. It is so under modified, it is almost an adjunct. Bottom of the page.

With that said, my comment regarding the use of flaked barley becomes more salient. Why go to the trouble of sourcing chit malt when it is a less strong version (beta glucan wise) of raw barley? Flaked barley is a gelatanized version of raw barley.
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Offline hopfenundmalz

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Re: chit, spitz, carapils and carafoam
« Reply #19 on: February 01, 2016, 06:17:24 pm »
It is sprouted enough so that it meets the RHG. It is so under modified, it is almost an adjunct. Bottom of the page.

With that said, my comment regarding the use of flaked barley becomes more salient. Why go to the trouble of sourcing chit malt when it is a less strong version (beta glucan wise) of raw barley? Flaked barley is a gelatanized version of raw barley.

I might have to revisit using a small amount of flaked barley in some of my Pilsners. When I started brewing Pilsners Jeff Renner gave me the advice that a small % of flaked would emulate Chit. Used that for a while, can't really say why I stopped.
Jeff Rankert
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Offline HoosierBrew

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Re: chit, spitz, carapils and carafoam
« Reply #20 on: February 01, 2016, 06:41:18 pm »
It is sprouted enough so that it meets the RHG. It is so under modified, it is almost an adjunct. Bottom of the page.

With that said, my comment regarding the use of flaked barley becomes more salient. Why go to the trouble of sourcing chit malt when it is a less strong version (beta glucan wise) of raw barley? Flaked barley is a gelatanized version of raw barley.

I might have to revisit using a small amount of flaked barley in some of my Pilsners. When I started brewing Pilsners Jeff Renner gave me the advice that a small % of flaked would emulate Chit. Used that for a while, can't really say why I stopped.


Jeff, I've been using around 2% flaked barley in pale beers for about a year FWIW. It contributes to good foam with little impact on flavor at that %. I definitely don't see chit as any improvement on that and it's tougher to source than flaked barley.
Jon H.

Offline hopfenundmalz

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Re: chit, spitz, carapils and carafoam
« Reply #21 on: February 01, 2016, 06:55:33 pm »
It is sprouted enough so that it meets the RHG. It is so under modified, it is almost an adjunct. Bottom of the page.

With that said, my comment regarding the use of flaked barley becomes more salient. Why go to the trouble of sourcing chit malt when it is a less strong version (beta glucan wise) of raw barley? Flaked barley is a gelatanized version of raw barley.

I might have to revisit using a small amount of flaked barley in some of my Pilsners. When I started brewing Pilsners Jeff Renner gave me the advice that a small % of flaked would emulate Chit. Used that for a while, can't really say why I stopped.


Jeff, I've been using around 2% flaked barley in pale beers for about a year FWIW. It contributes to good foam with little impact on flavor at that %. I definitely don't see chit as any improvement on that and it's tougher to source than flaked barley.
That is the advice I got from Jeff Renner about 10 years back when there was no Chit Malt available.
Jeff Rankert
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Offline HoosierBrew

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Re: chit, spitz, carapils and carafoam
« Reply #22 on: February 01, 2016, 07:19:30 pm »
To finish the story, I bought a few lbs of chit from Brew Brothers last year and have tried both. When the chit runs out I'll just switch to flaked barley.
Jon H.