I am putting together a recipe for this year's X-mas IIPA and am considering mashing more-or-less as I would for my normal IPAs but boiling for longer to increase the OG, as opposed to doing a thicker mash like I did last year (which was a bit of a PITA, though it didn't stick, thankfully....). Other than a darker color, more caramelized sugars, a higher utilities bill, and a longer brew-day, is there anything else I should be aware of when boiling longer as opposed to mashing thicker? My reason for considering this, is at my "normal" IPA water2grain ratio I have my best efficiency. Due to mash-tun volume constraints, by mashing thicker, I automatically have a decrease in efficiency. I thought maybe I can avoid this by boiling longer instead!?