Finally brewed that lager

[Techbrau]

Using 10% chit malt with a Kolbach of 32 and 90% Pilsner malt with a Kolbach of 41 gives you a weighted average kolbach index of 40.1. This is sill highly modified.

[Owenbräu]

Are you saying 10% more foam-positive proteins contributing to the beer has negligible contributions? Yeah, the average is still high, but the protein contributions of the chit malt are actually in the mash. Does it not still end up with more albumins than if you had not used chit malt at all?

I don't doubt it is a minor contributor, but aren't we striving to do all the little things correctly? Devil is in the details. Or does the above fall into the category of not affecting 'it'?

[Owenbräu]

Found a quote from Bryan on another forum, as well as a recipe. Granted, it is older, but I am curious if this still holds true:

"Chit Malt is essential, it lends that honey like graininess with an amazing head (and NO flaked barley is not the same)."

Recipe: Edel Hell TYPE: All Grain
Style: Munich Helles
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 3.7 SRM SRM RANGE: 3.0-5.0 SRM
IBU: 20.2 IBUs Rager IBU RANGE: 16.0-22.0 IBUs
OG: 1.048 SG OG RANGE: 1.045-1.051 SG
FG: 1.011 SG FG RANGE: 1.008-1.012 SG
BU:GU: 0.423 Calories: 151.6 kcal/12oz Est ABV: 4.7 %
EE%: 62.00 % Batch: 5.50 gal Boil: 8.34 gal BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 11 lbs 6.2 oz Total Hops: 1.25 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.30 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
8 lbs 4.1 oz Pilsner (Best Malz) (1.7 SRM) Grain 1 72.5 %
1 lbs 7.8 oz Vienna Malt (Best Malz) (3.0 SRM) Grain 2 13.1 %
1 lbs 3.3 oz Chit Malt (Best Malz) (2.0 SRM Grain 3 10.6 %
5.1 oz Acid Malt (Best Malz) (3.0 SRM) Grain 4 3.1 %


Name Description Step Temperat Step Time
Dough In Add 9.67 gal of water at 125.9 F 122.0 F 0 min
Maltose Rest Heat to 145.0 F over 15 min 145.0 F 30 min
Dextrinization Re Add -0.00 gal of water and heat to 162. 162.0 F 40 min
Mash Out Heat to 170.0 F over 4 min 170.0 F 15 min



---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.034 SG Est OG: 1.048 SG
Amt Name Type # %/IBU
0.25 oz Magnum [13.50 %] - Boil 60.0 min Hop 5 13.9 IBUs
0.50 oz Hallertauer Mittelfrueh [3.20 %] - Boil Hop 6 5.0 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.10 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
0.50 oz Hallertauer Mittelfrueh [3.20 %] - Boil Hop 9 1.3 IBUs

[Bryan R]

VERY OLD.

[Owenbräu]

Can we assume that means you don't use chit malt in a helles anymore?

[Bryan R]

Ingredients have been refined a bit.

[Brody]

Well, while I still have a lot I'd like to learn and fine tune I got to admit this turned out to be by far the best lager I've brewed so far. Definitely appreciate all the feedback and advice from you guys! Picked up an oxygen stone today finally, so hopefully another step towards awesome beer.

[Bryan R]

Cool deal. Congrats.

[Beersk]

Nice looking beer. I'm thirsty. Shame I've already committed to not drinking beer today

[Brody]

Better shot now that it's all carbed up. Hands down the most stable foam I've ever had.

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