Originally Posted by glenn514
Walker and ajf...
I truly appreciate your replies. I also asked the same question on the thread that contains the recipe I have. Answers there were similar, i.e. a 170° mash for 60 minutes is a.) really LONG, and b.) really HOT.
From your posts and the others, I believe I will adjust the recipe to mash at 154° for an hour...60 minutes...and then pour some additional water, heated to 170°, over the grains s-l-o-w-l-y. Then, turn up the heat and start the boil.
Does that seem logical and proper procedure?
No need to do it that way. You can do the "mashout" if you want- that is, adding hot water (hotter than 170, more like 200 degrees) so that the grain bed hits 170.
If it were me, though, I'd do the 154 degree mash. (I would probably mash a Spotted Cow clone at 150, though). Anyway, after 60 minutes, drain all of the liquid out. Do a batch sparge, and add the sparge water to the MLT. Stir well and drain. Then, go ahead with the boil.
There isn't any reason to add your sparge water slowly, unless you are doing a fly (continuous) sparge. In that case, you drain as fast as you add the water.