Originally Posted by pompeiisneaks
you can also do the painful process of decoction mashing, I don't know how much darker it would make it, but it basically carmelizes the sugars in the wort and will darken it too. You take out some portion of the mash, raise to boiling, and then pour back into the mash.. Other ideas?
Or just do a kettle caramelization--take 1 gallon of the first runnings, boil down to 1/2 gallon or even less if you want more color, and then recombine with the rest of the wort and do your boil as usual.
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