Boiling down (reducing) wort

[disney7]

I'm brewing a strong scotch ale this weekend and I want to boil a gallon of the first runnings down to about a pint and then return that to the boil. Hoping for some nice caramelized flavor.

However, I don't want to burn or scorch it. Not looking for any burnt flavors :cross:

I have a 6 quart pot and induction heating plate I'm going to use.

Should I get it to a boil quickly and then dial it down? Should I slowly creep up on a boil? I assume I should stir it frequently.

Just looking for any tips from someone who's done this before. I also need to make sure its done before the boil is over.

Thanks

 

[E_Marquez]

By chance do you have a double boiler? If so that would work (never measured, but pretty sure mine will do a gallon.. just, but should fit.)

I've never reduced wort, but have many other high content prone to scorching or sugary liquids .... slow and steady has always been the key to success.

 

[solbes]

It takes awhile. I think I boiled 1.5 gallons down to 1.5-2 pints and it was a 35-45 minute process.

I don't think it matters how quickly you get it to a boil. But you definitely want to keep stirring it while boiling. And you want a pretty rigorous boil in the beginning or it will take all day. I slowed it down as I went along.

No burnt flavors in my Scotch Ale, though I will warn you it takes quite awhile for the brew to come into it's own. I brewed a 1.073 OG Scotch Ale on 10/20/12, and I was very happy with it about a month ago. The last time I had tried it was back in June and it was still so-so at that point.

 

[disney7]

Marquez, I don't have a double boiler big enough. I might have to pick one up if this turns out to be a pain.

Solbes, when you boil it down that far, how thick is it? Still pretty runny or is it like fudge?

I hope its ok after a month or two.... unless its terrible it probably won't last much longer than that. I'm going for something like Moylan's Kiltlifter.