Started down the path of all grain and decided to go small to try it out, 1 gallon brewing. I picked up a small 3 gallon cooler that I have converted to a mash tun,
I have put two batches through it so far and the first try I hit my dough in of 150, held even for an hour, missed my mash out, only 162 with 180 water but no stuck sparge. This time I hit the dough in as before but raised the mash out temp to 185, then again to 195 and again to 205 but could not for the life of me get anywhere near 170 for a proper mash out. Yes I tried sparging three times, 1/2 gallon at a time and still hit my preboil target. Grain bill was about three pounds of grain with a preboil volume of 2.5 gallons. I am just not sure why the little cooler will be fine at 150 for an hour with no noticeable warm spots but as soon as I try to sparge it wont get over 164. Any thoughts or tips would be helpful.
Here is a link to the recipe little-dipa