If you’ve been brewing for a while, you’ve likely heard of specialty malts like Vienna or Munich, but have you crossed paths with chit malt? It’s a game-changer in the craft brewing world, sneaking its way into recipes where body, foam stability, and complexity are the stars of the show.
Let’s break down what chit malt is, why brewers love it, and how you can use it to elevate your brewing game!
What is chit malt?
Chit malt is essentially a lightly kilned malted barley that’s only partially modified. Think of it as the halfway point between raw barley and fully malted barley. Because of its minimal processing, chit malt retains a high level of proteins and beta-glucans, making it a key player in achieving full-bodied beers with great foam stability and a touch of rustic charm.
This malt comes in pale colors and has a slightly grainy, fresh flavor profile. It’s particularly loved by brewers who want to boost foam retention, body and mouthfeel without overwhelming their beer with strong maltiness.
Why use chit malt in brewing?
What makes chit malt so special? Here’s why it’s worth adding to your grain bill:
- Foam stability – Ever poured a beer with a creamy, pillowy head that lingers long after you’ve started sipping? That’s foam stability, and chit malt excels at enhancing it. The high protein content acts like scaffolding, giving your foam strength and endurance.
- Full-bodied mouthfeel – Chit malt is packed with proteins and beta-glucans, which contribute to a thicker, richer mouthfeel. If you’re brewing beers that demand a velvety texture—like hazy IPAs, stouts, or Belgian ales—chit malt is a natural choice.
- Subtle flavor boost – Unlike heavily kilned specialty malts, chit malt has a mild, grainy flavor that integrates seamlessly into your beer. It won’t dominate the flavor profile but instead adds a soft, fresh complexity that supports the other ingredients.
- Improved haze retention – For brewers chasing the perfect haze, chit malt is a secret weapon. Its proteins help stabilize the haze in beers like NEIPAs, giving them that desirable, juicy appearance.
The science behind chit malt
Chit malt’s magic lies in its partial modification. During the malting process, barley undergoes germination to break down its starches and proteins into forms that are easier for brewers to work with. However, with chit malt, this process is intentionally stopped early. This results in a malt with:
- High protein levels – Great for foam stability and body.
- High beta-glucan content – Adds viscosity to the wort and boosts mouthfeel.
- Low enzyme activity – Won’t convert starches as effectively as fully malted barley, so it’s usually combined with highly diastatic malts.
How to use chit malt in your brews
Adding chit malt to your recipe is simple, but there are a few things to keep in mind to get the best results:
- Start with 5-10% of the grist – Chit malt works best as a supporting player, not the star of the show. Adding 5-10% of chit malt to your grain bill will give you noticeable improvements in foam stability and mouthfeel without affecting fermentability or introducing lautering challenges.
- Mash adjustments – Because chit malt has lower enzymatic activity, it relies on other malts in the mash to help convert its starches into fermentable sugars. Make sure your base malts (like Pilsner or Pale malt) can pick up the slack.
- Use rice hulls if needed – High protein and beta-glucan content can make lautering slower or trickier, especially in grain bills with other adjuncts like raw wheat or oats. Adding rice hulls improves wort flow without impacting flavor.
- Pair with hazy or foam-forward styles – Chit malt shines in styles where body and foam are critical. Think NEIPAs, milk stouts, saisons, or Belgian tripels.
Styles that benefit from chit malt
Here are a few styles where chit malt really flexes its muscles:
- Hazy IPAs – With its protein-rich composition, chit malt is a haze lover’s dream, providing excellent haze stability and a luscious mouthfeel.
- Stouts and porters – Chit malt enhances the creamy, full-bodied texture of darker beers, complementing roasted and chocolate malt flavors.
- Wheat beers – Adding chit malt to wheat beers like Hefeweizens or witbiers can improve foam retention and enhance the fluffy mouthfeel.
- Belgian ales – Chit malt’s subtle grainy character pairs well with the fruity, spicy notes of Belgian yeast strains, making your tripels and saisons even more complex.
Common challenges with chit malt
- Stuck mash risks – Due to its high protein and beta-glucan content, chit malt can thicken your mash and slow down lautering. Adding rice hulls can help prevent this issue.
- Lower extract potential – Since chit malt isn’t fully modified, it doesn’t contribute as much fermentable sugar as base malts. Make sure your base malts are strong enough to carry the brew.
- Finding the right balance – Too much chit malt can make your beer overly thick or introduce astringency. Start with smaller amounts and tweak as you experiment.
Quick FAQ: Answers to common chit malt questions
Q: Can chit malt be used as a base malt?
A: No, chit malt lacks the enzyme activity needed for full starch conversion. Always pair it with highly diastatic base malts like Pilsner or Pale malt.
Q: What percentage of chit malt should I use in my recipe?
A: Start with 5-10% of the grain bill. This provides noticeable improvements in foam stability and mouthfeel without overwhelming your beer.
Q: Does chit malt affect the flavor of my beer?
A: Chit malt has a mild, grainy flavor that complements other malts. It enhances body and foam without introducing strong or overpowering flavors.
Q: Will chit malt make my mash sticky?
A: It can, due to its high protein and beta-glucan content. Add rice hulls to improve mash flow and avoid stuck sparges.
Q: Is chit malt only for hazy beers?
A: Not at all! While it’s fantastic for hazy IPAs, chit malt can enhance foam and body in a variety of styles, from stouts to Belgian ales.
Q: Does chit malt work in lagers?
A: Yes! Chit malt can add subtle body and improve foam retention in lagers without overpowering their clean profile.
Q: Is chit malt gluten-free?
A: No, chit malt is made from barley and contains gluten. It’s not suitable for brewing gluten-free beers.
Chit malt vs. other specialty malts
Wondering how chit malt compares to other body-boosting malts? Here’s a quick breakdown:
- Chit malt vs. raw wheat – Both add haze and body, but chit malt is easier to mash since it’s partially modified. Raw wheat, however, brings a more pronounced rustic flavor.
- Chit malt vs. flaked oats – Flaked oats create a silkier mouthfeel, while chit malt contributes more to foam stability and has a grainier flavor.
- Chit malt vs. dextrin malt – Both enhance body and foam, but dextrin malt is fully modified, making it easier to mash. Chit malt offers a fresher, more natural flavor.
Final thoughts: is chit malt worth it?
Absolutely! Whether you’re crafting the creamiest stout, the haziest IPA, or the fluffiest wheat beer, chit malt can be your secret weapon for unbeatable foam, mouthfeel, and haze stability. It’s a versatile malt that adds a touch of magic without overpowering the beer’s flavor.
Now that you know the ins and outs of chit malt, it’s time to experiment! Get creative, brew boldly, and let chit malt take your beer to the next level.
