Caramelizing my wort

[ShanellandMorgan]

Working on a new partial mash scotch ale and am thinking about caramelizing the wort. When adding water to the wort, before fermentation, do I add extra water because I've boiled down part of my wort, or should I add the same amount?

Thanks for any responses. I'm only on my 5th batch so I'm still learning some things.... Cheers!

 

[Yooper]

I assume you're talking about carmelizing the first runnings? Usually that's what's done- carmelize the wort before adding the hops. Boil the wort down, and then proceed.

If you're doing it the way I think, you still top up with the same amount of water in the fermenter for a 5 gallon batch as you normally would- that is, up to 5 gallons. You should have a 5 gallon mark on your fermenter, and should top up to that level.

 

[ShanellandMorgan]

Thanks.

I'm still on partial mashes. So would I caramelize after the grains and dry extract is added, but before the hops and liquid extract?

 

[Yooper]

Thanks.

I'm still on partial mashes. So would I caramelize after the grains and dry extract is added, but before the hops and liquid extract?

It depends on the recipe really. You want to have sugars, to get those maillard reactions. But generally, I think you've got it!