intentional carmelization?

Zymurgrafi · 04-26-2007, 11:43 PM

Okay I am planning ahead (way ahead) to a scotch ale I would like to make eventually. I have recently had a scotch wee heavy that claims part of its character is due to extra long boil time. I have also seen a recipe that calls for reducing the first runnings from 2 gallons down to 2 quarts to carmelize.

I get the carmelization part but what is stumping me is, how much extra water/grain do you start with to end up with a 5 gallon carmelized wort that is not watered down? I belive the recipe I saw actually only made 3 gallons of finished beer.

Anyone done this can explain?

Zymurgrafi · 04-27-2007, 07:37 PM

anyone purposefully carmelize their wort?

**Orfy** · 04-27-2007, 07:59 PM

Nope, I guess I'd had a grain to give me the characteristics I want, It's more controllable than trying to caramelise.

I guess if I was trying it then I'd make sure I had a back up plan in case I burnt it or it went wrong.

I like to had a dark brown sugar sometimes, not sure if that bitter sugar thing has te same effect.

Zymurgrafi · 04-27-2007, 08:11 PM

Well I am not dead set on this method. I just seemed that the couple of places I read of this it seeed to suggest that it was not something that could be duplicated any other way.

Would carmel malt really give just the same effect?

**Orfy** · 04-27-2007, 08:13 PM

Not sure.

Why not try your own and do a taste test?

Experimenting is good, as long as you're not pissed when you do it.

Vermicous · 04-27-2007, 08:17 PM

I've had the same procedure recommended to me for more complexity in stouts.

For all-grain, I would take the first 1/2 gallon or so of sparge and set it in a separate sauce pan. I would just let that simmer on a stove for the entire time I was boiling and sparging. For the rest of my boil, I would just plan on adding a 1/4 gallon back into the boil pot at the end of boiling to keep it at around 5 gallons.

For extract, you probably don't need to do any extra carmelization. The carmelization is present already.

WhatsOnTap · 04-27-2007, 09:10 PM

Check out this recipe for Walker's gruagach 80/-. In there he describes the process. If my crappy link attempt doesn't work just do a search. Good luck!

http://digitalninja.org/beer/gruagach_80.html

Cheesefood · 04-27-2007, 09:16 PM

You might want to look into a thick mash decoction. It's suppose to give a deep, malty flavor to your brew. And use some Caramel 60 for added sweetness.

Monster Mash · 04-27-2007, 09:22 PM

Quote:

Originally Posted by Vermicous

I've had the same procedure recommended to me for more complexity in stouts.

For all-grain, I would take the first 1/2 gallon or so of sparge and set it in a separate sauce pan. I would just let that simmer on a stove for the entire time I was boiling and sparging. For the rest of my boil, I would just plan on adding a 1/4 gallon back into the boil pot at the end of boiling to keep it at around 5 gallons.

For extract, you probably don't need to do any extra carmelization. The carmelization is present already.

That is what I do also but since I brew such large batches I take the first gallon and boil it down.

If I am adding sugar I will start boiling the sugar in a seperate pot, let it boil for an hour and add it at the end. It turns white sugar a nice brown color if you boil long enough.

**Jaybird** · 04-27-2007, 09:43 PM

monster mash
how big of batches do you do???
JJ