Ok here is the bonified dumb question of the night but please bare with me as I really am new to this method and want to make sure I am doing this correct so I will lay out the process.
10 gallon Igloo MLT
10 gallon HLT
10 gallon brew pot
5.5 lbs weyermann bohemian floor pilsner malt
4.5 lbs wheat malt
1 oz saaz pellet hops
wlp300 hefeweizen yeast
2 step infusion mash
Ok here we go - preheat MLT to 127 degrees fahrenheit temp 15 minutes or so then dump water ........ next add 10 lbs grain to MLT and add 10 quarts143.3 degree water to have a 1qt/lb ratio for my protein rest to achieve 127 degrees for 30 minutes.......next add 6 quarts of 206 degree water to reach my next step of 152 degrees to have a ratio of 1.60qt/lb ratio for 30 minutes
I will not be mashing out because I will exceed a 2 quart per pound ratio and don't believe I'm supposed to exceed this due to thinning the mash too much.
Finally I wanted to see if anyone was completely against batch sparging with a step infusion.... I have never fly sparged before though I do understand how to do it. Honestly I would much rather batch sparge as I don't want to do two new techniques in one night.
Thanks everyone for helping a new 2 step infusion guy I appreciate any technique review and advice.