Has anybody checked the temp of the mash after you add 185ish degree water to it? I have a few times and it ends up right around 170. Makes sense if you think about it right? 12 lb Grain bed that's 150+, adding a few gallons of 185 degree water.
Everyone is paranoid thinking that high temp is extreme because of everything they've read on fly sparging. It's a completely different process. I'd argue that 170 degree water is too low, and that if there's a correct temp for batch sparging, it's whatever temp leaves your mash at 165-170.