Scottish and Decoction

[bubbachunk]

So I was thinking about using a grain mill of 100% pale malt for a scottish ale and doing a double decoction plus long agressive boil for the savory and caramelzation flavors. Has anyone else done this? Thoughts and comments?

 

[weirdboy]

Yes I did it around the first of the year. It turned out awesome. Well, it wasn't 100% pale malt, but the process was the same. I did a double decoction, and then a "thin" decoction to raise from saccharification up to mash out temps.

Then I did a 120 minute boil, and also removed 1 gallon from the main boil at the beginning, boiled it down to the pint-quart range in a separate pot and added it back to the main boil. I got TONS of caramelization.