So I just got my ingredients for my Imperial Stout, 22lbs worth of grains, and I am wondering what would be the best way to go about Mashing and Sparging. It would obviously be a very small grain/water ratio. I am kind of thinking about just fly sparging slow and long, like 90 minutes. How long should I Mash for? I typically Mash for 90min and Sparge for 40min. At 1.5 qt/lb I got 84% efficiency twice in a row last weekend (also changed a few others things). Thanks for any help. I want to do this right. It wasn't a cheap recipe either.