I have a porter recipe I like but want to up the toffee notes in it. I have read that reducing some of the wort by half (maybe a couple pints) will do that. For an experiment, I reduce some of the final beer. Bleah! I forgot that method would also double the bitterness. But that failed experiment also got me to thinking about what part of the wort I really wanted to bump up. Certainly not the Black Patent. So, would it make sense to make a small wort from 2 row and reduce that by half? SHould I also include some of the chocolate malt in there or some of the roasted barley? Or just make some dark invert sugar?