At present I have about next to no evaporation loss during boils as I use a stainless pot with a clear glass lid through which I keep an eye on things. I give it a stir around the edges to add the hop scum back in every 10 minutes or so, but the lid is on for most. I mash with 2.3l of water/kilo of grain, recycle the first runnings drain and then stir the mash add enough water to make up the 23 litre batch + an extra litre or two for mashtun deadspace and cold break in the pot and repeat the process. I see recipies which start with 26+ litres and end up with 23l after evaporation.
Is what I'm doing okay-I thought that I would be trapping more of the hop flavour and aroma. My SG's have been close to the mark so I don't think that I need to concentrate the boil at all. For most I've followed the advice of people on this forum, but can't recall reading anything in relation to lidded/unlidded boils. Wanted to check my process and make sure I'm not meant to be letting some nasty compond evaporate .
Hirns