>> What does the term mashing off mean?
I think you men mash out, not mash off. Its the process of raising the mash temperature to around 170 to denature (destroy the enzymes) that convert sugar, so that the sugar profile stays at the level.
[hey - this is a USA site, whats with the Celsius. Now I gotta convert! ]
I got the clone mash schedule and it is the following:
63C for 50 min [145F - this is on the low end, it will work, it will create a more fermentable (dry) wort]
68C for 25 min [154F - now the Alpha Amylase will be more effective, as the Beta amylase is denatured]
73C for 15 min [163F - what is the point of this? The prior mash step will be good enough]
75C before mashing off [167 - this is the mashout, to denature the enzymes]
>>I don't have a lot of equipmnet so I plan on about a 3 gallon boil size in a 6 gallon pot.
>> I plan to do all of my mashing in a sparge bag in the brew kettle.
This is called BIAB - Brew in a Bag. A method that is rising in popularity, and will one day supplant "traditional" mashing in a cooler
There is a stick about it under the All Grain Folder.
>> I plan to use 1qt/# for mashing (8.3 quart)
I think that is a WAY TOO THICK mash. Use at least 1.25 Q/lb and probably 1.5Q/LB to 2Q/LB will give you better conversion and efficiency. Thats the advantage of BIAB.
For 8.3 lbs, use at least 12.5 Q of water.
I would use 16 quarts.
>> and then following the heating schedule above. I will then rinse (sparge) with enough water 170F water to get to about 3.5 gallons.
Just mash with more water. Then if you like, you can soak the grain bag in some additional water in a different pot, to wash out the extra sugar and reach your desired volume.
This is a neat calculator: