Mash Out Temp/Sparge Temp

What is the difference in the mash out and sparge temp? After mashing for usually 60 minutes, I raise the temp to the sparge setting and start sparging. Where does mash out temp come into play, or does it matter? Promash has this so am I missing something?

Mash out is raising the mash temp to stop the enzyme activity and loosen up the sugars so they can be rinsed easier. This can be done around 168-170f. You can just go ahead and sparge with the 170 water without mashout, but you usually get a little better efficiency with it.

From you comments, it appears you are doing things fine in raising your mash to your sparge temperature and then begin lautering. Using a "mash out temperature" is designed to raise your mash to a temperature to eliminate all enzymatic activity and thus setting an end point for the fermentable content (sugar, soluble nitrogen, etc) of your wort. This temperature is about 168 - 170 degrees F. Some brewers let the mash sit at this temperature for say about 10 minutes, others just heat to that temperature and then begin lautering with sparge water at the same temperature. Either way, it will be fine.

Dr Malt