This all looks like a great hobby and awesome way to learn about the "science" of beer.
So now its time to sparge....or rinse the residual sugars still on the grains that we left behind when we drained our original mash water, now called wort, into our kettle.
My sparge water temp is at 190....damn hot so be careful. I drain 3 gallons of this water into the mash tun (orange cooler w/ grains in it). This hot water is too hot to convert anymore sugars from the grain and actually stops any of the enzyme activity we started with the original mash water temp of 165. I'll let this 3 gallons sit for 15 minutes after stirring it well.
The way I tell how many gallons I am draining from my hot liquor kettle...which has 5 gallons in it, is I have a pvc pipe with 1/2 gallon increments marked on it. So if I start with 5 gallons in the tank and drain 3 that will leave me with..................I need a beer.
Sparge water into the mash tun