I'm planning to brew a Scottish ale, in the 5-6% abv range (as opposed to a Scotch), and was wondering if anyone out there does anything special to get some carmelization in the kettle - or if you pull off some of the first runnings and cook them down separately somehow.
I'm brewing a 7bbl batch in a 10bbl kettle... float switch kicks on at about 1/3 of the way full, so getting anything noticable from the kettle boil seems unlikely.
Thanks,
Scott
I'm brewing a 7bbl batch in a 10bbl kettle... float switch kicks on at about 1/3 of the way full, so getting anything noticable from the kettle boil seems unlikely.
Thanks,
Scott
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