One more detail. I use Beer Tools Pro to formulate all my recipes, even recipes I get from a reliable source like Jamil and John's book. This tunes the recipe to my equipment. BTP takes care of all calculations and volume temperature compensations so that I can focus on formulating the recipe and making accurate measurements. With good preparations I can hit the mash temp within one degree, and I have exactly 0.5 gallons of liquid left in the MLT at the end of the sparge.