Originally Posted by BrewWhat
I was just wondering what methods other brewers use to get the caramel/peat flavors associated wit the style(s).
I take the first two quarts of wort after the vorluff (sp) an boil the #$*! out of them until they're reduced to less than 1 quart, then add this back to the boil kettle for a 90 minute boil. That along with with Edinburgh yeast at 67 degrees gives me a really nice 80 Schilling with just a hint of smokiness.
I keep the peat as far away from the brew kettle as possible. Hard 90 minute boil. Keep the 1728 under 60 degrees, and do a month of lagering.