1. Stir the mash when you add the water to be certain everything is wet & at the same temp. No further stirring needed.
2. Put an inverted plate on top of the grain bed. Pour onto the plate.
3. Assuming you are batch sparging: 2 gal. @ 170F, stir, let sit for ten min. stir, recirculate until clear. Drain. Check how much wort you have, total. 2nd sparge: enough water to bring the total up to 4 gal.
I've actually done well following their directions: 2.5 gallons for the mash, no sparging. But, sparging works even better.
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