I'm finalizing the recipe for an upcoming porter. Looking for a real rich flavor, big body, but within the 5-6% range. Question: I've never pulled out a gallon during the boil and boiled it real hard elsewhere to obtain a more defined malliard reaction before returning it to the main boil. Does this seem like a plan for such a porter as described? The current recipe is something along the lines of Denny's Vanilla/Bourbon porter without the vanilla or bourbon and with the addition of a few tweaks. Any thoughts?
