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 #$*! out of them until they're reduced to less than 1 quart, then add this back to the boil kettle for a 90 minute boil. That along with White Labs Edinburgh yeast at 67 degrees gives me a really nice 80 Schilling with just a hint of smokiness.
I take the first two quarts of wort after the vorluff (sp) an boil the #$*! 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.