Chit Malt
| Type: | Grain |
|---|---|
| Species: | Barley |
| Category | Raw Malt |
Description
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. It is used to promote foam formation, head retention and stability in beers.
Beer Styles Using: Any beer style
Commercial Examples: BestMalz Chit Malt
Chit Malt Brewing Values
These are the common ranges that we've seen with Chit Malt over the years. Each manufacturer can have slightly different qualities, so these ranges are based on a combination and average.
This product must be added into the mash to be effective.
| SRM SRM is a scale for measuring the color intensity of a beer. Low SRM values indicate a pale straw color while higher values mean the style should have a darker color. Learn more » |
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1-2 SRM(1 - 2° Lovibond) |
|---|---|
| Diastatic Power Diastatic power (DP) is a measurement of a malted grain's enzymes, which are responsible for converting the grain's starches into sugar during mashing. |
75° Lintner |
| PPG PPG measures the maximum starting gravity (SG) of the fermentable in points/pound/gallon. This can differ based on your mash efficiency and the amount of wort collected. |
30 ppg (1.030 SG) |
| Batch Max Certain grains and adjuncts should only be used below a maximum percentage of the grain bill. Exceeding this can cause off flavors or poor mash efficiency. |
15% |
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