I am using the infusion mash method. The situation I ran into was after the protein rest I had to repeatedly add water for the mash strike, past the amount that I initially wanted to use but not past my total water usage for the recipe, in order to increase the temperature. And I was still a few degrees short, 5 or 6, of where I wanted to be.
So I figured if I remove some of the water from the grist after the protein rest stage and added it to the hot water, so lets say I have 4 gallons of wart and water mixed instead of just straight water, and raise the temperature to where I wanted it shouldn't effect the flavor too much. I am getting to this because you can add close to boiling water to the grist to raise the temperature and I am going to reheat the wart anyway, as long as I am not overheating the grist. Is this a misconception?