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A good portion of chitmalt with a short proteine rest gives rock solid foam. It is certainly no dextrin malt. Chitmalt is very undermodified malt that has only just sprouted. They also call it spitsmalz, pointy malt.
In dextrin malt the sugars are isomerised and not fermentable.
Posted 34 days ago.
Edited 34 days ago by ingoogni
Any experience with 100% chit malt ingoogni?
Also, any thoughts on Heidelberg malt?
Posted 34 days ago.
In 2007, the Munich Helles that won gold at NHC was a triple decocted 100% chit malt beer. Rogue did a 100% chit pils a few years back http://www.beeradvocate.com/beer/profile/132/73341/
Also, Weyermann and Castle both make chit malt. Castle even makes a wheat chit. What's all the hubbub over Best having a chit all of a sudden?
Posted 34 days ago.
Gary may or may not have just dropped the mic on you guys.
Just sayin'
Just sayin'
Posted 34 days ago.
IT'S FRIDAY AND I'VE HAD 3 BEERS. WATCH OUT!
Posted 34 days ago.
You better catch up, dude.
Posted 34 days ago.
I was cleaning up some 22s of CCB. That slowed me down a lot. Now on pineapple sculpin. The pineapple aroma in this is insane.
Posted 34 days ago.
Yeah, well...im many beers in and about 10 minutes from passing out. So have fun with that.
This is the first night in like 3+ weeks that im getting to bed before 1AM and can sleep as fucking late as i want.
Its fucking weird.
Its fucking weird.
Posted 34 days ago.
Iirc Weyermann stopped producing Chit. Never used it for more than 10%. For 100% you could just as well take 100% barley flakes and enzymes from a factory.
Posted 34 days ago.
Matt and I have been looking for a proper undermodified malt that would be suitable/require a decoction schedule.
Uberg33k, I remember you mentioning chit malt as a possibility. So when I found it I got excited.
Posted 34 days ago.
Gary's probably nursing a hangover at the moment. I'm excited to have you do a proper decoction Dan. Now, if Marshall tries it hell might just freeze over. Wait, we've had that discussion.......;-)
Posted 34 days ago.
Still not planning to decoct, @vinpaysdoc.
Just thinking that if there is any point to it, I'd have to at least be able to find under-modified malt.
Posted 34 days ago.
I am more than willing to try decoction if we can find a suitable malt, even if that means attempting to make it
Posted 34 days ago.
I have a secret anti hangover procedure. No hangovers here.
If you can't get chit, I'd try subbing out 25% unmalted grain.
Before your attempt decoction, make sure you have all your stuff together. Do a dry run first and understand the rhythm of the procedure because once you start, you're committed and there will be no spare moments. Stir constantly or you risk scorching. Watch Braukaiser's and old school Brewing TV videos on the topic.
Everyone should try it once, but you really need to be prepared for the undertaking.
Posted 34 days ago.
Here I am to revive a month old thread:
From what I can gather Weyermann's Carafoam is their new chit malt. It has the ability to convert (I am tired, pretty sure its called the Kolback index) itself. Weyermann recommends it be used up to 40%. Unforunately I can't find a data sheet on it.
I just picked some up from the local brew store, so I am sure you guys can too. Might be worth a shot.
Posted 34 days ago.
