Originally Posted by frazier
I don't think I've ever done an "official" mashout. I batch sparge, and the water is usually at about 170 but I know the grain doesn't get that high.
I'm posting here so someone can tell me I'm doing it wrong!
You're doing it wrong.
HAahahhaa, OK, so besides the previously stated denaturing, you should also be able to lauter the wort more efficiently, increasing your extraction efficiency, thus decreasing the amount of malt you use by gaining the most sugars from the mash, etc, etc. . . .