I do all-grain. I batch sparge. 1-mash, 2-sparges after.
Step one - add mash water to grain and let it set for about an hour. You may hit 153, then that is good if you come in too cool, drain a bit of the mash back out and heat it up till you hit your target. If it is too hot you may get a "Red" flavor. A zip-lock bag of ice may cool it off.
Wait an hour, drain most of the wort off. Leave the grain bed fairly wet.
For the two sparges, hold a pot lid over the grain bed and sprinkle the water so it doesn't disturb the grain bed. I let mine set for about ten minutes.
I hope this helps.
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