Chit Malt (Gladfield)

Chit Malt (Gladfield) The term "chitting" in malting represents the first stage of germination, where the barley has taken up enough moisture from steeping to start the magic process of turning starch into soluble protein and sugars to feed the yeast during fermentation. Precisely how Chit Malt can improve a beers mouth feel and head retention results from when we kiln the malt; during the early stages of star ch modification. Kilning at this point leaves long protein chains in the malt from the enzymes produced at chitting. These remain in the beer at higher levels, after fermentation. Beers produced with Chit Malts retain this higher protein content and these proteins contribute to increased levels of foam-positive proteins and improved head retention. They can also impart added mouth feel, particularly in drier beer styles like Sours and Saisons. Chit Malt is a great alternative to using raw adjuncts. The flavour impact in a beer is minimum if used at rates between 1 4%, with subtle green, grassy, raw grain flavours developing when used in higher percentages. Light in colour and used up to 15% in a beer recipe. This malt is a good alternative for raw adjuncts. The flavour impact in a beer is minimum with subtle green, grassy raw grain flavour. Use up to 7% in kettle-soured beers to improve head retention and body. If used in conjunction with Big O Malted Oats, it will help improve haze stability in NEIPAs.