I am setting up to do my first all grain 5 gallon batch. I have been using Beersmith to develop the recipe and figure out mash water/grain ratio. Currently, with 9.2# of grain, it is calling for me to mash in with 11.12 qts of water. I am mashing with a 10 gallon picnic cooler tun, on my last go around, (partial mash) i had an issue keeping the mash temp due to the deadspace. Any thoughts, or ideas on how to overcome this?
Also, I will be Batch Sparging this time around, any hints or tips?