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Old 06-01-2007, 02:59 AM   #11
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I scortched a 5 gallon extract batch once. and I mean I SCORTCHED IT. I had to chisel the burn off the bottom of my kettle. I added the extract to my keggle running full blast with 150k burner. I waited until it all dripped and scortched to the bottom of the kettle before I stirred.

The result was a very dark, scortched brew. I thought it was a failure, but i thought i would pitch the yeast and go trough the motions.

I ended up loving it. And if you think about it... scorched extract is nearly the same as a roasted grain, the sugars become more complex. Anywho, that was the best pilsner i ever brewed.

So chipper up, if all else you can say its a scottish ale

Also another worse case scenario is to make a very light beer and mix the two when they are aging. That way you will have 10 gallons of lightly scortched beer

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Old 06-01-2007, 03:18 AM   #12
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You might have to let it age for a few months. But that burnt taste will mellow out over time. A friend brewed a scorched brew and let it sit for a few months. Tastes all right. Also, the scorched taste isn't to much different than smoked alder (rauchbier) beer.
I may not be an expert, but I did stay at a Holiday Inn Express........ 6 months ago.

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Old 06-02-2007, 01:10 AM   #13
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Thanks, everyone...for the advice and the chuckles!
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