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 ?
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.
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.
Interesting stuff. Love when I learn something on a Monday morning. 
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.”
Rogue brews a beer called Good Chit. I assume it has a Chit malt in it.
I add 5-10% in every beer I make(especially German).
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.
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…
It is bestmalz, and I get it from north country.
It makes stuff like this happen 8)
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.
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…
Rabeb - can you comment on the flavor of chit malt in your beer?