Originally Posted by JonK331
Yeah my understanding is that you don't want the grain bed to get too much over 165 or so. Adding 175 degree water just keeps it warm enough so that the mash doesn't gelatinize. That's why I don't really get the whole point of a mash out. Why would you add boiling water to the grain when you are going to boil the whole thing anyway?
To the OP - Are you doing a batch or fly sparge? What do you mean by second runnings? If you are continuing to sparge to collect your desired amount of wort, that is still considered first runnings. Second runnings would be collecting more wort after you have enough for one batch. The term second runnings usually means you are collecting more wort for a second and light batch of wort that will ferment separately from your first.
I don't have all the terminology down. BeerSmith calls it a "single infusion, full body." Here's what I'm doing, if you'd be so kind, I'd really like to know what it is called:
Step1: I add 11.88 quarts of 170.5 F... this drops to 158 F and I let it sit for 45 minutes.
Step 2: I vorlaf, then collect everything that'll come out.
Step 3: I add 4.57 quarts at 197 F, which drops to 168 F... let this soak for 10 minutes... and collect everything that'll come out.
Step 4: Since I don't have the 6.5 gallons that I want, I pour 130 F water through the bed until I get 6.5 gallons. I use 130 F water because that's the temp I get from the tap.
BeerSmith calls Step 1 the Mash In, and Step 3 the Mash Out.