caramelizing in BK

Julohan · Oct 14, 2009

I am going to make a scottish export. For carmelizing do I just get 1 gallon of the first runoff and boil it down to .5 gallons? Then add the rest of the wort?

Am I assuming correct the Edinburg, Scotland water profile is what is used for scottish Ale? Seems like a dumb question to me.

Grizzlybrew · Oct 15, 2009

"(Collect the first 3 qt. of runnings in a saucepan and boil until the runoff and sparge is complete, for an intense caramelized flavor.) "

This is from the following: http://***********/stories/beer-sty...es/863-hot-tips-for-making-great-smoked-beers

It's talking about smoked beers, but carmelization is caramelization, right?

magnj · Oct 15, 2009

I did this for a barleywine. I got about 3qts down to 1 qt and now in the bottle it's very carmely and quite burnt. Make sure you stir a lot.

Julohan · Oct 15, 2009

Is there any benefit adding it to later in the boil?

Edcculus · Oct 16, 2009

Julohan said:
Is there any benefit adding it to later in the boil?

No. You are already darkening it and caramelizing it. Just make sure it doesn't scorch.

caramelizing in BK

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caramelizing in BK

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