Bittering Hops and length of boil

[MrBJones]

About 20 minutes ago had to futz around to hit my mash temp of 153; first had to add a bit of cold water, then a bit of hot. Ended up hitting it dead on, but now there's more water than I need...maybe up to a quart. I can fix that by increasing boil time by roughly 15 minutes. Recipe says bittering hops go in at 60...would it make a difference it I put them in (1.25 oz EKG) at the start and boil for 75? It would be easier to do it that way, and then just watch the water level and stop when it's where it should be.

By the way, it's the Irish Red in Brewing Classic Styles. The EKG for bittering is the only hops in it.

 

[MrHopScotch]

You will get some additional bitterness from the extra 15 minutes. Why not throw the bittering hops after boiling for 15 minutes? When doing 90 minute boils, almost all recipes call for the bittering addition to still go in at 60 minutes (after boiling for 30).

Alternatively I would do this:

It might be too late, but why not just reduce the sparge volume by 1 quart? That would give you the same preboil volume you originally planned for.