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).
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