HeavyKettleBrewing
Well-Known Member
- Joined
- Jul 16, 2011
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I'm thinking outside the box this weekend. I am looking to try something new. I am brewing an AG porter tomorrow. I will be adding roasted malts in the last fifteen minutes of the mash. I am hoping to impart more coffee and chocolate notes and less betterness by mashing roasted malts late.
My main question is this, IF I were to collect one gallon of wort from the first runnings and begin to boil it down to concentrate and caramelize the sugars, what flavor do you think this will impart into the finished product? I understand the color will be darker but that is moot being that it is a robust porter.
Like I said, just experimenting with flavors without adding anything more than water, barley, hops and yeast.
Cheers
My main question is this, IF I were to collect one gallon of wort from the first runnings and begin to boil it down to concentrate and caramelize the sugars, what flavor do you think this will impart into the finished product? I understand the color will be darker but that is moot being that it is a robust porter.
Like I said, just experimenting with flavors without adding anything more than water, barley, hops and yeast.
Cheers