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Old 04-22-2014, 12:28 AM   #11
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Originally Posted by Clarke View Post
When you say "roast" - I have been thinking about oven toasting my grain, I have 2 pounds set aside to do such a thing just haven't done it yet...

Are we talking about the same thing?


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Old 04-22-2014, 12:47 AM   #12
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Originally Posted by Oginme View Post
The easiest way to create a deeper color and melanoidin flavors from MO is to take a portion of the first runnings (higher gravity runnings) and reduce that in a high boil while boiling the rest of your wort. I usually reduce mine to about 1/4 of original volume and add it back into the rest of the wort boil at flame out for my scottish ales.
This is a neat idea, I have only heard of this concept in decoction mash, not the way you do, seem simple enough, thanks
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