Originally Posted by Bobby_M
It sounds to me like you've got some terminology mixed up. Mash In = Dough In = mixing strike water with dry grist. Do you mean "mash out" where you add a small volume of hot water after the mash is over to raise the temp to 170F? Yes, you stir that in.
Looks like you are correct. Sadly I don't think I can alter the subject now. My only excuse is I had switched the view in BeerSmith to text mode and as a result it appears to have left out some steps. Switching to classic view is much clearer:
Mash In: Add 18.75 qt of water at 165.9 F
60 min - Hold mash at 154.0 F for 60 min
2 min Mash Out: Add 10.50 qt of water at 196.6 F
10 min - Hold mash at 168.0 F for 10 min
Sparge with 1.27 gal of 168.0 F water.
So after I add the MASH OUT of 10.5 qt water should I stir?