What is the characteristic of first runnings in brewing?

First runnings refer to the initial liquid extracted from the mash during the lautering process of brewing. This liquid is typically richer and has a higher concentration of sugars because it is the first portion to flow out after the grains have been soaked. The higher gravity of the first runnings occurs due to a greater concentration of dissolved sugars, proteins, and other compounds, resulting in a more robust and richer flavor profile compared to subsequent runnings.

The brewing process involves extracting sugars from the malt through enzymatic action during mashing. As the water is drained, the most concentrated sugars come out first, leading to a more intense flavor and higher specific gravity. Subsequent runnings tend to be lighter in color and flavor, as they draw from the residual sugars remaining in the grain bed. Therefore, the correct characterization of first runnings is that they have higher gravity and a richer taste.