As it's a kit don't really know what the malts or hops are.
Using this to help with the calculations.
Mash - 66 for 1 hour
Mash out - 75 for 10 mins
To mash out, use as first part of batch sparge. The 10 mins is a good time to let the mash re-settle after the stir.
How to calculate the sparge water temp for the 75? Don't be too critical, between 75 and 80 and don't worry.
What does the temp of the sparge water usually need to be?
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