Chit Malt, Best Malz
Lovibond: 1.2 - 1.6
"Chitting" is the initial growth phase of the acrospires and rootlets right after the rupture of the grain’s seed coat during the malting (germination) process.
During normal steeping and germination, chitting is only one step in the lengthy steeping and germination process, however on rare occasions, the chitted grain will be moved directly into the kiln after just 3 or 4 (instead of perhaps 7) days in the germination chamber. The result of this shortcut is called “chit malt.” Such malt is produced primarily in Germany as well as in several other countries, where legislations such as the Beer Purity Law forbid the use of raw cereals in beer making.
Because chit malt is modified just enough to be technically called “malt,” it can serve, in essence, as a legal functional substitute for unmalted or roasted barley, which are important elements in the grist composition of many Belgian and British beer styles. Chit malts contain mostly high-molecular proteins and sugars and retain many of the green, grassy characteristics of raw grain. One of its main purposes is to improve the finished beer’s body and foam stability. Chit malt is usually only lightly kilned and thus pale; only rarely is it roasted like color malts.
Chit Malt is used occasionally or consistently in the mashing process, making it unique among special malts. This barely dissolved (malted) barley malt is characterized by a very high level of high-molecular protein compared to a Pilsen malt, making it more suitable for compensating strongly dissolved (malted) malts and improving the foam. The malt has a particularly high level of inherent starter enzymes, which contribute significantly to improving the conversion of starch, thus increasing the yield. Thanks to its pale color, BEST Chit Malt does not add colour to the beer.