Extraction of color from malt

[ESBrewer]

A question to more experienced brewers regarding mash protocol and color extraction. I will describe two mash/sparge protocols that produce wort with same preboil gravity (different volumes). My question is which one is going to have more color (higher EBC)?

A) mash an hour at temp X, then collect runnings and batch sparge 2x, collect everything in a kettle, gravity = 1.060

B) mash an hour at temp X, just collect runnings, NO SPARGE. Dilute in the boil kettle with water until gravity =1.060 (volume will be less than case A)

But, is there difference in color? Let's imagine the malts are mainly pale ale or pilsner with some crystal/caramel additions.

 

[Rob2010SS]

I can't quantify it, but i think option B will result in lighter color and less volume. You're diluting with plain water which has no sugars or colors. So it will take less water to reach that 1.060 mark. Whereas if you sparge, the runnings you get from rinsing the grains will have color and sugars in it. Again, can't quantify it but i think just diluting with water will get less volume and lighter color.

 

[ESBrewer]

It is a question of the rate of extraction. If colored compounds dissolve early in the mash (compared to total carbohydrate) B might have somewhat more color. A certainly has greater total amount of everything but total volume is more. I think concentration of color depends on whether most colored compounds dissolve sooner than the starchy kernels. Same thing could happen with some flavour compounds. Don't know it cause I haven't done it.