Originally Posted by hector
So , why should the Wort be diluted with water to the desired Volume by Extract brewing ?!
That is how the recipes are designed.
When you brew all grain, all of your sugars come from mashing/sparging. Your grain bill determins the fermentable sugars, and after you mash, sparge and boil, if you add water, you will thin it out. That is why you do a full boil with all grain.
With extract, recipes are designed so that if you add your extract to 5-5.5 gallons of water, you will have the designated OG of the recipe...
That is how I understand it.