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Can chit malt be used in a single infusion or does it have to be stepped if it is under-modified?
Quote from: brewinhard on January 29, 2016, 03:04:52 pmCan 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
It is sprouted enough so that it meets the RHG. It is so under modified, it is almost an adjunct. Bottom of the page.
Quote from: hopfenundmalz on January 29, 2016, 03:21:00 pmIt 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.
Quote from: mabrungard on February 01, 2016, 03:31:09 pmQuote from: hopfenundmalz on January 29, 2016, 03:21:00 pmIt 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.
Quote from: hopfenundmalz on February 01, 2016, 06:17:24 pmQuote from: mabrungard on February 01, 2016, 03:31:09 pmQuote from: hopfenundmalz on January 29, 2016, 03:21:00 pmIt 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.