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Old 02-01-2013, 02:58 PM   #1
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Default Reducing wort and caramelizing sugars

I'm thinking outside the box this weekend. I am looking to try something new. I am brewing an AG porter tomorrow. I will be adding roasted malts in the last fifteen minutes of the mash. I am hoping to impart more coffee and chocolate notes and less betterness by mashing roasted malts late.

My main question is this, IF I were to collect one gallon of wort from the first runnings and begin to boil it down to concentrate and caramelize the sugars, what flavor do you think this will impart into the finished product? I understand the color will be darker but that is moot being that it is a robust porter.

Like I said, just experimenting with flavors without adding anything more than water, barley, hops and yeast.

Cheers

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Old 02-01-2013, 05:03 PM   #2
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This technique is very common with Scottish ales. I would do some reading on brewing those and you may find what you are looking for. I have never done it, but I have read that it lends a buttery, toffee, butterscotch flavor. I suppose this would vary greatly on the wort composition though.

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Old 02-01-2013, 05:31 PM   #3
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I had read up on the subject and thought I might try it on an English Porter. I got the idea from a podcast, can't say which as I have seen and heard so many. I just wonder what flavor the roasted malts might add to it when boiled down. I guess I will have to wait six weeks.

Thanks for the reply. From your profile, I see you mill metal in addition to barley. Making a camber bar for a customer today. I better get back to it!

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Old 02-01-2013, 06:04 PM   #4
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I use that method on every batch, but only on the third runnings, mostly to reduce the volume and speed up boil time. I have never tasted the third runnings before and after the reduction so I can't say if it imparts any flavor contribution. Since you're thinking outside the box and want to experiment, you could try a Pseudo-decoction where you mash a few pounds of base malt in .75 qts/lb. then put that in a covered pot and place the pot in a large pressure canner (with about 2 qts water in the bottom of the canner to make the steam) for 1 hour at full pressure. The mash gets darker and tastes much better. Then that mash is remashed with more base malt. The flavor contribution is very noticeable. MachineShopBrewer suggested buttery, toffee, butterscotch, which is probably the closest description. More flavorful malts like Pale Ale, Vienna, Munich impart the best flavor. I've done this several times, makes for a long brew day but is worth it. Have fun.

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Old 02-01-2013, 06:54 PM   #5
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Quote:
Originally Posted by MBTB View Post
I use that method on every batch, but only on the third runnings, mostly to reduce the volume and speed up boil time. I have never tasted the third runnings before and after the reduction so I can't say if it imparts any flavor contribution. Since you're thinking outside the box and want to experiment, you could try a Pseudo-decoction where you mash a few pounds of base malt in .75 qts/lb. then put that in a covered pot and place the pot in a large pressure canner (with about 2 qts water in the bottom of the canner to make the steam) for 1 hour at full pressure. The mash gets darker and tastes much better. Then that mash is remashed with more base malt. The flavor contribution is very noticeable. MachineShopBrewer suggested buttery, toffee, butterscotch, which is probably the closest description. More flavorful malts like Pale Ale, Vienna, Munich impart the best flavor. I've done this several times, makes for a long brew day but is worth it. Have fun.
I need more equipment for the process you mentioned. I love equipment. I wonder if should try your suggestion on a lager recipe. I love new ideas. This weekend, I'll just be reducing about a gallon of the first running. I am planning to bottle a sixer for some upcoming competition.
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Old 02-01-2013, 07:11 PM   #6
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I used this method on a Vienna lager that I bottled last weekend, tasted great, but can't enjoy for a couple more months. The flavor may not be as noticeable in a porter, I'll have to try. Good luck in the competition!

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Old 02-01-2013, 08:18 PM   #7
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Quote:
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I used this meathod on a Vienna lager that I bottled last weekend, tasted great, but can't enjoy for a couple more months. The flavor may not be as noticeable in a porter, I'll have to try. Good luck in the competition!
Yeah, patience is key with a lager. As long as you have a steady pipeline, time will pass more quickly. I'll try and update the thread in six weeks when I taste a sample.
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Old 02-01-2013, 08:27 PM   #8
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maddad, I forgot to ask about your reduction quantity. 1gal. down to what?

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Old 02-01-2013, 11:41 PM   #9
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maddad, I forgot to ask about your reduction quantity. 1gal. down to what?
I've never tried this so I was going to boil one gal down to two quarts. Basically reduce by 50%.
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Old 02-02-2013, 01:26 AM   #10
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I saw the suggestion in another thread of boiling 1 gal. down to 1 qt.
I may try this myself.

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