Hello
A friend mentioned he liked a scottish ale called piper down by Ballast Point.
I looked at the website and gives some sketchy detail about the beer.
Says Marris Otter and Roasted barley are used with a three hour wort boil.
Referring to Brewing Classic Styles, there are two scottish ale recipes. One had a carmelization designation using the same two malts and calls for removing one gallon (of five) to concentrate and carmelize the wort then add back to main wort.
I am wondering if there is a method to perform a full wort boil for three hours to obtain a similar result of creating complex carmelized sugars for a complex and robust malt profile in the finished beer.
I can't find much and thought I would post here about this method and if anyone has experience doing this and could share/elaborate/etc to help me and others out.
Thanks!
TD
A friend mentioned he liked a scottish ale called piper down by Ballast Point.
I looked at the website and gives some sketchy detail about the beer.
Says Marris Otter and Roasted barley are used with a three hour wort boil.
Referring to Brewing Classic Styles, there are two scottish ale recipes. One had a carmelization designation using the same two malts and calls for removing one gallon (of five) to concentrate and carmelize the wort then add back to main wort.
I am wondering if there is a method to perform a full wort boil for three hours to obtain a similar result of creating complex carmelized sugars for a complex and robust malt profile in the finished beer.
I can't find much and thought I would post here about this method and if anyone has experience doing this and could share/elaborate/etc to help me and others out.
Thanks!
TD