Hi folks, Yesterday was my first go at an all grain brew. I followed the simple recipe I found on here for a SMaSH brew, but doubled the recipe for 10L. Everything went fine until I got right to the end and wondered if anyone can shed a bit of light on this and suggest my next step. I'll explain in my very simple terms. I started with 12L water for a 10L batch. This gave me 5L for the mash and 2 x 3.5L for the batch sparge process. 1. Mash went fine (need to get a grain bin for larger batches). 2. Batch sparged and this too went spot on - ended up with 11L (11.2L) of wort, as calculated. 3. Into the boiler, and first hops (I split the hops equally into 60 minute and 15 minute additions). 4. At the end of the boil I was 1 L down on my calculations and only had 9L of wort. I maintained a really good rolling boil which evaporated more than I had anticipated, i.e. 2L went AWOL! Pre-pitch OG ended up at 1052 rather than the 1045 (at 20 DegC) that I had calculated. I cooled everything down at 9L , and pitched the yeast at 20 DegC. This morning it is bubbling away merrily. The question now is should I, or could I, have added cold water to get to my 10L, I appreciate the final ABV will be much higher than I had anticipated, depending on attenuation. But I wanted a lower ABV to make a lighter finished product. The plan is to adjust this for the next brew and add an extra litre to the starting volume, however, I wondered about adding water before fermenting and if cleaned (iced bottled water, or iced sodium met' treated tap water) could be used during the chilling process and to increase the volume back to the calculated by replacing a small part, say 10% of the batch with iced water? I have read on another forum that this is not a good idea, but with little explanation apart from introducing nasties into the wort from cold water. Many thanks in advance for a bit of help on this one. And I'm hoping it may help other beginners to get a bit closer to their target than I did. Regards, JB.