I am going to brew the Irish Red Ale again, this time all grain. I will play around with it on Beer Smith, but my basic question is, if I want to slightly extend the batch, maybe just get a pre-boil volume of 8 gal instead of 7.3... my thought was to add a pound of base malt to the mash so I ordered a pound of Rahr Pale Ale Malt (crushed) to hopefully expand the boil volume without being watered down.
Am I thinking about this correctly? What I am hoping to achieve is to get a good volume in the end, after adding hops, cooling, and fermenting. I would like to not be trying to strain the bottom part of the wort into the fermenter. I think i may have done too much of that with my dead ringer IPA. Do you guys leave much sitting on the bottom of the boil kettle? I always feel if I leave it all I am leaving behind the "flavor" but I may be causing more issues by taking a little too much of that "character" into the fermenter. When you are racking out of the primary (to a keg or a bottling bucket) how much do you leave behind, meaning do you try to get all the liquid (not the yeast) you can tilting the primary etc. ? I think sometimes my desire for getting all I can is causing me to perhaps take some of the chewy stuff that would be best left behind. It would be nice to have enough to draw from that I can just hold the racking cane off the bottom and take mostly clean stuff into my keg or secondary.