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If you can get 80% brewhouse efficiency by full volume mashing with recirculation, then why sparge and risk excess tannins? The pH in the grain basket will never drop below the final wort pH, and not go above mash temperature. No need for a mash out, as the time between mashing and starting the boil is however long it takes to lift the malt out.Some degree of tannins from malt and hops is part of beers flavour.
If you can get 80% brewhouse efficiency by full volume mashing with recirculation, then why sparge and risk excess tannins? The pH in the grain basket will never drop below the final wort pH, and not go above mash temperature. No need for a mash out, as the time between mashing and starting the boil is however long it takes to lift the malt out.
Some degree of tannins from malt and hops is part of beers flavour.
