Gladfield Chit Malt
adjunct · Gladfield Malt · New Zealand
Barely-kilned barley malt with minimal colour and flavour contribution. Used as a heading and body agent — contributes beta glucans, protein, and foam-positive compounds. A common addition to hazy IPAs and wheat beers at low rates to improve head retention and mouthfeel without adding colour.
2 brews
About
Chit malt is kilned at the very first stage of germination — 'chitting' — when the barley has just begun converting starch to sugar. Stopping there leaves long protein chains and high levels of starter enzymes in the malt, which carry through fermentation as foam-positive proteins. The result is superior head retention and added mouthfeel, especially in drier styles, with only a subtle green, grassy raw-grain flavour. It is a refined alternative to raw adjuncts and, paired with Big O malted oats, improves haze stability in NEIPAs.
Specs
- Colour
- 2–3 EBC
- Extract (FD)
- 78–82%
- Max usage
- 15%
Usage
Light in colour with minimal flavour; use up to ~15% (up to ~7% in kettle-soured beers) to improve body and head retention. A clean alternative to raw adjuncts in sours, saisons, hazy and low-alcohol beers.