Boiling some of the wort

[Pakman]

In several of the forum recipes it is recommended that you remove 1 litre of un-hopped wort and the reduce it down by 80% by boiling before reintroducing it to the boil at 10 minutes to go. What is the reason for this please.
Ta
Graham

 

[RobWalker]

it caramelizes it, sort of the same effect as using crystal malt. it's traditional in timothy taylor's landlord, and scottish heavy recipes. :

 

[jonnymorris]

Everyday is a school day. Have you tried this Rob?

 

[Pakman]

Thanks Rob
Graham

 

[RobWalker]

not yet, but I do have a scottish heavy ready to brew in the next few weeks. i know graysalchemy has done it before too. those call for 1/5th of the brew to be reduced

 

[Good Ed]

I know unclepumple has recommended on here previously to take 500ml of the first runnings and boil down to 150-180ml and then add to the boil to add a bit of colour and some extra body and a hint of sweetness (that's what I have from my notes anyway, and have yet to try it)