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I think that at the homebrew scale the mashout isn't necessary. It takes 10-20 minutes to sparge not-a-lot of additional conversion will happen over that time (your mash will have already converted starches to sugars).Just people heat the kettle whilst sparging and so anything that's in the kettle will be denaturing the enzymes anyway.A lot of pro breweries don't do a mash out. I saw very little difference/no difference between going from my 3 vessel setup with an insulated mash tun to a GF. I only do the mashout because it's zero effort and night theoretically help with wort viscosity/sparging
I think that at the homebrew scale the mashout isn't necessary. It takes 10-20 minutes to sparge not-a-lot of additional conversion will happen over that time (your mash will have already converted starches to sugars).
Just people heat the kettle whilst sparging and so anything that's in the kettle will be denaturing the enzymes anyway.
A lot of pro breweries don't do a mash out. I saw very little difference/no difference between going from my 3 vessel setup with an insulated mash tun to a GF. I only do the mashout because it's zero effort and night theoretically help with wort viscosity/sparging
