My latest brew, a Wee Heavy, is in the can...er, I mean fermenter. I used a fairly simple recipe based somewhat on Skotrat's Traquair House clone. To get a nice slightly-smoky carmel flavor, I carmelized three quarts of my first runnings in a sauce pan and added it back for the last 15 minutes of the main boil. By the time I added it to the main boil, the carmelized wort was the consistency of maple syrup and probably would have tasted great on pancakes. I missed my gravity by 10 points (D'oh!), ending up at 1.075 when I should have ended up at 1.085. I'm still getting used to batch sparging and I think that it's a little less efficient at high gravities than at low gravities. There were also probably some errors in my gravity calculations with regards to the carmelized wort. Regardless, it tasted good going into the fermenter and will probably turn out to be a nice beer.