chelero
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- Joined
- Feb 9, 2009
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in brewing classic styles, jamil and john palmer have a recipe for a scottish heavy 70/-, in which it says to boil 1 gallon of the wort in order to caramelize the sugars, then add it back to the rest of the wort. and that's all it says. can anyone help me with the specifics of this? is that 1 gal of the wort after the steeping grains (roasted barley) and the bittering hops? or just after the malt extract(1/2, if i were to add the other 1/2 of the malt extract at knockout)? thanks,
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