Originally Posted by strambo
I have a similar process, but I mash up to 6lbs of grain in a smaller pot in a 5 gal paint strainer bag. I bring the rest of my water up to a mash out temp 170 or so in my 10 gal kettle. When my mash is done, I dunk sparge the grain in the kettle for 10 mins stirring a few times. Then, I remove the grain bag and bring to a boil (adding the first runnings from the small pot.)
My typical hop additions are a FWH, 20 min flavor addition and a big flameout whirlpool addition. I don't add any of the LME until flameout.
I've read similar approaches using the two pot method. Do use any particular amount of water based on the amount of grain? Some I've read use what I think is a quite small amount like 1qt to 1lb. You wrote "when the mash is done" does that mean at a certain time and temperature? Say 30 minutes at 155? does it differ with each recipe?
Again thanks for your thoughts. This is very useful information for me.