BrewWhat

Recipes 

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 White Labs Edinburgh yeast at 67 degrees gives me a really nice 80 Schilling with just a hint of smokiness.

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Beer

lumpher

Recipes 

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

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Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA

Mongrel

Recipes 

I keep the peat as far away from the brew kettle as possible. Hard 90 minute boil. Keep the 1728 under 60 degrees, and do a month of lagering.

ktblunden

Recipes 

I made a wee heavy by doing a single decoction mash followed by a hard 90 minute boil. I thought about reducing the first gallon as well, but wanted to just get on with it. It's still conditioning, but the flavor is great.

BrewWhat

Recipes 

I with ya on the peat. My grain bill is 10 lb.Maris Otter, 8 oz. c-120 and 2 oz. roasted barley

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Beer

ReverseApacheMaster

Recipes 

First step is to burn a kilt because dudes shouldn't wear skirts.