I'll probably just try it with specialty malts if I brew it again. Don't really care for taking a break in the brew day to boil a side job several hours.
Can you just keep boiling the side car until it's concentrated enough? I mean, you take the first runnings, boil it and boil it and boil it. At the same time, do your last runnings like normal, chill it, let it hang in the fermenter. Then when the syrup is done, dump that into the fermenter? Then pitch yeast if it's a good temperature?
I ask because I'd like to try this without the brew-day break.
That's basically what I did. All together was well over a 4 hour boil.
if you wanted to shorten that time you can boil in a vessel that is wide and shallow allowing faster evaporation. that is the part that takes so long and it's not doing anything for you but wasting fuel. once the water concentration gets low enough the flavor development is fairly quick.