Originally Posted by BrewWhat
I was just wondering what methods other brewers use to get the caramel/peat flavors associated wit the style(s).
I take the first two quarts of wort after the vorluff (sp) an boil the #$*! out of them until they're reduced to less than 1 quart, then add this back to the boil kettle for a 90 minute boil. That along with with Edinburgh yeast at 67 degrees gives me a really nice 80 Schilling with just a hint of smokiness.
same method i use. damn. shouldn't haven't mentioned an 80 schilling. now i want 1. have to get the ingredients to get 1 going soon
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale
Fermenting: Belgian Saison, Berry wine
In the fermentation chamber:
Fermenting: Toasted IPA