I'm going to brew a Scottish 80/ when My Son-in-law gets here for Thanksgiving. Here is the recipe:
Glasgow Express
Scottish Export 80/-
Type: All Grain
Batch Size (fermenter): 5.50 gal Brewer: Steve Harrison
Boil Size: 7.50 gal
Boil Time: 60 min
Ingredients
8 lbs Pale Malt, Maris Otter (3.0 SRM) 92.1 %
8.0 oz Brown Malt (65.0 SRM) 5.8 %
3.0 oz Roasted Barley (300.0 SRM) 2.2 %
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 4 17.0 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml] Yeast 5 -
Beer Profile
Est Original Gravity: 1.044 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 17.0 IBUs
Est Color: 10.9 SRM
Mash Name: A Single Infusion, Light Body, Batch Sparge Total Grain Weight: 8 lbs 11.0 oz
My question relates to wondering whether I should pull a gallon of first runnings, bring it in to the stove and boil it to increase melanoidins (though this is most often referred to as Kettle Carmelization).
First, should I? In other words do most find this contributes a pleasing flavor? It is described in my reading as 'Toffee,' which sounds great to me. I assume this is best done with a fairly aggressive boil, correct? Also when is this done? When it is reduced in volume by half or what? It also occurs to me that the key may be color rather than volume.
Thoughts?