Originally Posted by Kaiser
See what the beer tastes like and go from there. So far your pH seems to be in check. You could also mash with more water, which gives you more of the precious first wort and you don't have to use as much sparge water. This also cuts down on tannin extraction.
Yes, I'll probably go ahead and mash with more water and sparge with less and see what happens for my next batch. My first post actually contains a typo; it's a 5.2 kg grainbill and nothing else so with 13+ liters it's about 2.5 liters/kg which is what's generally recommended.
However, I have a pretty unconventional electric "in situ" RIMS setup that basically allows me to do the mashing and sparging directly in the wort kettle. I like it because it is super compact (I brew indoors in a converted bathroom in my flat) but the drawback is that you can't really do any measurements of the runnings until you've (almost) completed the sparge.