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Old 10-14-2009, 08:29 PM   #1
Julohan
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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.

 
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Old 10-16-2009, 02:43 AM   #2
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"(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://www.byo.com/stories/beer-styl...t-smoked-beers

It's talking about smoked beers, but carmelization is caramelization, right?
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Old 10-16-2009, 03:09 AM   #3
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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.

 
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Old 10-16-2009, 03:34 AM   #4
Julohan
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Is there any benefit adding it to later in the boil?

 
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Old 10-16-2009, 11:34 AM   #5
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Quote:
Originally Posted by Julohan View Post
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.

 
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