German Brewing

I recently picked up 5 lbs. of chit malt to play around with.

What do you all think of it? What do you get out of it?

I like chit, I have used it for some time. I find it to lend a graininess. I also use it to lower the "modification" of the mash. I have used up to 20%. Its the flaked barely of Germany.

I am interested in learning about using chit malt. I would think it is especially important to use some chit malt when performing double decoctions or any mash schedule that has an extended protein rest, as just about all malts I can import from Germany are in the 39-42 kolback range already.

How do you decide when to use chit malt and a double decoction with full protein rest versus not using chit malt and doing single decoction hochurz without a protein rest?