Chit Malt - Crisp Maltings

Chit Malt – Crisp Maltings

Chit Malt is one of those quiet workhorses that makes a beer feel better without you being able to put your finger on why. Produced by partially germinating barley before kilning, it retains a higher protein and beta-glucan content than fully malted barley — which translates directly into improved body, mouthfeel, foam formation, and head stability.

The flavour contribution is subtle: earthy, grassy, raw grain. It's not there to be noticed — it's there to make everything else taste better.

Technical details

• Colour: 2.4–6.0 EBC
• Flavour: Earthy, grassy, raw grain
• Usage: 5–15% of grain bill
• Best for: German Lager, Belgian Ales, Hazy/NEIPA, American Pale Ale
• Substitutes: Dextrin, Torrefied Wheat, Carafoam

Brewer's notes

The high beta-glucan content that gives Chit Malt its foam-building properties can also slow your lauter at higher rates. Keep usage to 15% or add rice hulls if you're pushing toward the top of the range.