Kettle caramalization VS smoked malt

[william_shakes_beer]

Did a wee heavy 80- a while ago, before I switched to AG. Did the recipie as published. Did not use smoked malt, and did not do kettle caramalization. What I ended up with was a high alcohol brew with little flavor. Looking to up the flavor and am debating on whether to use kettle caramalization or bite the bullet and toss in a half pound of smoked malt. Any thoughts? Before the flame wars erupt, I am not entering competitions, and while I like to keep within the style guidelines as to IBU and SG, I am not a purist. I understand that the style does not recommend smoked malt.

 

[ReverseApacheMaster]

Those are two different things that will produce two different results.

 

[william_shakes_beer]

Read through the blog at the other end of the link. Am I missing something?

 

[Mithranbeer]

Speaking strictly from my latest experience doing a 90/-, I got plenty of flavor from just malt and yeast. It's possible my 90 min. boil contributed some slight caramelization. I'm sure more people could help if you post your recipe and what type of yeast you used.

 

[kylevester]

Did a wee heavy 80- a while ago, before I switched to AG. Did the recipie as published. Did not use smoked malt, and did not do kettle caramalization. What I ended up with was a high alcohol brew with little flavor. Looking to up the flavor and am debating on whether to use kettle caramalization or bite the bullet and toss in a half pound of smoked malt. Any thoughts? Before the flame wars erupt, I am not entering competitions, and while I like to keep within the style guidelines as to IBU and SG, I am not a purist. I understand that the style does not recommend smoked malt.

There's a couple methods that give kettle caramelization, from what I've read: heating while draining the mash tun, and longer than 60 minute boils.

All but a few of my brews over the last 9 months, or so, employ both. I do 90 minute boils no matter what. I try with all of them to, at the very least, keep some heat on them to shorten my brew day by shortening the time to boil.

Since I started this, my brews have been much better, and darker than what BeerSmith tells me they'll be. Yay, caramelization!

Also, everything I've read on Scottish Ales, and especially Wee Heavies, you gotta employ one of these methods. Kettle caramelization, whether by keeping the mash runoff hot to near boil, or boiling 90+ minutes is key.

So, also being a scientist and engineer, do everything the same on the next batch but change the variable for heating. Employ one or both techniques as I mentioned and compare your results.

 

[cockybitz]

I take 1 qt of my first runoff and boil that down to a thick syrup.

I am also particular to smoked malt. I didn't have any last time so I threw in some wood that I had charred on my grill. I know it's not to style, but it is what I prefer.

 

[william_shakes_beer]

I used smoked malt on a previous brew (not the wee heavy) and my initial impression was the taste of a drag race. (hard to explain... burning rubber, etc) I think I'll try boiling down a quart or 2 to a heavy syrup and adding it back in. cockybitz, do you add the syrup back in before or after the main boil?

 

[cockybitz]

I reduce it while I am working my 60 minute boil. Once it is plenty thick I add it to the boil. It usually takes a good rinsing of hot wort to remove it all.