Hey there - I'll be brewing an all grain batch shortly with 11lb of grain. Schedule calls for 154F mash temp and 170F mashout for 10min. Last time I just skipped the mashout, but I'm wondering about giving it a shot this time.
The only issue is that to end up with a mash thickness of around 1.5 quarts per lb of grain I'd need to do the 60min mash rest at 1 quart per lb because it would get up to 1.5 quarts per lb with the amount of water required to raise the temp to 170F for mashout. I'm reading that having the mash too thick during the 60min rest can make it less efficient, but am unsure of how much that really matters - any advice?