[mabrungard]

Steve, a gallon of wort does take a while to boil down. I only started with a half gallon and it took about 20 or 30 minutes. While the wort does give you some indication of its status, I do like using my RT600C thermometer to monitor the wort temperature closely at the end. I think the temperature target is actually like 320F (I'm apparently dyslexic based on my post above) and it would be a shame to burn it needlessly. The temperature does shoot up pretty quickly at the end, so the monitoring is necessary to avoid scorching.   

[denny]

This is my second attempt at brewing a Scottish ale.  I am currently boiling a gallon of first runnings, intending to reduce it to a pint or so, so that I can get some actual carmelization. 

My question is, is there an issue with adding back the amount that is boiled off to the main boil kettle so that my volumes would be equal to what I would have if I didn't reduce the gallon of first runnings?  I would be adding RO water.

A Scotch ale or a Scottish ale?  IMO the boildown is appropriate for one but not the other.

[Steve Ruch]

A Scotch ale or a Scottish ale?  IMO the boildown is appropriate for one but not the other.

Which one?

[Stevie]

Can you define what the difference is Denny? Are you differentiating based on strength alone?

[denny]

A Scotch ale has much more body and intensity of flavor than a Scottish ale.  That means that a boil down works well for a Scotch but may take a Scottish out of style.

[mabrungard]

A Scotch ale has much more body and intensity of flavor than a Scottish ale.  That means that a boil down works well for a Scotch but may take a Scottish out of style.

I'll have to disagree. For an additional malt intensity and caramel flavor, I find that its OK to include for a small scottish. I'm not sure that a big Scotch really needs the caramelization since there is so much already going on from the high malt content. But, I think its OK in either style.

[yso191]

This one doesn't fit neatly.  At 1.060, it is North of a 80/-, but not quite to a Strong Scotch ale.

I thought that the reduction would be good regardless.  New info!

[denny]

A Scotch ale has much more body and intensity of flavor than a Scottish ale.  That means that a boil down works well for a Scotch but may take a Scottish out of style.

I'll have to disagree. For an additional malt intensity and caramel flavor, I find that its OK to include for a small scottish. I'm not sure that a big Scotch really needs the caramelization since there is so much already going on from the high malt content. But, I think its OK in either style.

Disagreement welcome!  But I'll disagree that a wee heavy doesn't need it.  My experience is that it makes a huge difference for the style.