I am planning to do my first all-grain brew and wanted to use a 5 gal. robust porter recipe of Jamil's that uses14 lbs of malt. he gives these instructions: "Mill the grains and dough-in targeting a mash thickness that will enable your system to achieve the necessary pre-boil volume and gravity. Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168°F (76°C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and the gravity is 1.053 (13.2 °P)." My question is about the dough in procedure, specifically, what quantity of water should I be starting my mash with? I understand infusing, but if I use the 1.5q/1qt ratio I would think my first running a would be way to big for an adequate sparge. Also, how do I know when enzymatic conversion is complete? I have homemade rubbermade 10 gallon mash tun. Thanks.