Originally Posted by KarlHungus76
+1 to this. I was wondering the same thing. Bueller............Bueller?
From what I can assume everyone in this thread is doing a typical 60 minute boil with no other unusual methods. I would think that a longer boil would help get some more melanoidin formations in there, but I guess the Special B is really what is getting that deep, rich Dirty Bastard malt profile?
Any thoughts on doing a 90 (or more) minute boil, or using the caramelization technique (as described in Jamil's "Brewing Classic Styles" for Scottish Ales)?