Trying to get the mental picture here for my first actualy Mash/Sparge. So, you add the crushed Grains to the Mash Tun, IE, a cooler that has been retrofitted to also be a sparger. After the Grains, you then pour your water over the grains to get them wet. The water being at a certain temperature that the recipe calls for. One the grain is saturated, you then can add the water, which should be 6-10 degrees higher then your intended Mash temp, your Strike Water, to the grains and mash for about an hour. After this, you add more water from your hot liquer tank (Mine will be a Stainless Steel brew pot) to Mash out to stop the transformation of enzymes. Then, slowly sparge over a period of time into your brew pot. Once Sparge is complete, go ahead and brew the way I have for years on the stove.
Sound about right? I still have not figured out how I am going to go about pouring the water onto the grain bed for the Saccharification Rest or the Sparge and was hoping for ideas from here. Also, I know that the above steps are not dead on right for a Mash and some modifications will be needed. But am I at least along the lines to get started?