zandrsn

Recipes 

Hi all,

I am going to be making a Russian Imperial Stout in which I'll be taking a gallon or so of first runnings, adding a bit of turbinado sugar, and boiling it down to around a pint. I've used this method before (both with and without extra sugar) in order to impart more rich caramel flavor and depth. My question is, should I add a bit more sparge water to compensate for the loss of boil volume, or should I just keep my volumes as they would be if I weren't doing the boil down (as I've done in the past).

Cheers.

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zandrsn

Recipes 

Bump

__________________
Up Next: Fearless IPA , Verdorven Genot Belgian IPA
Primary: Unnamed Wheatwine with Brett Trois
Secondary: Verloren Onschuld Oud Bruin
Barrel-aging: Clamberskull's Revenge RIS
Bottled: Winter is Coming RIS,La Mort Rouge Grand Cru Flanders Red, Northern Soul Imperial Brown Ale, Roncevaux 9 Quad, Squeeze my Lemon Summer Ale, North Woods ESA, Porch Days Earl Grey Ale, Sol Invictus Clementine Melomel, Fall's Ephemera Apple Witbier, Graf of Gilead, Solstice Moon Blueberry Melomel

Mb2658

Recipes 

You could up your sparge water or top up before you boil. I don't think that you will see a huge difference with one over the other. Extra sparge water might aid in a bit better efficiency.