I just read a bit about the Intentional caramelization technique, in which up to a gallon of first runnings are taken and then boiled down by say 75%. I am doing a mild/session ale type brew tomorrow, and I've got the itch to give this a shot. Here are my questions for those who've done this:
1) I try to keep my mash and sparge volumes as even as possible. Would I up the entire water to grain ratio to allow for that gallon to be boiled down? Or would I just increase my mash water volume to account for that gallon I'm taking out and boiling down, so I'd still end with the same amount in the kettle?
2) when is this wort reduction added to the rest? I assume it just gets added to the kettle for the duration of the boil.
There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.