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Should the grain or strike water be added to the mash tun first?

Should I add water first, then grain? Grain, then water? Both at the same time?

I'm worried that adding grain to hot water might expose some of the grain to too high a temperature. On the other hand, adding water to grain seems like it would cause dough-balls. Combining both at once seems like you'd need at least 3 hands!

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marked as duplicate by jsled, brewchez, STW, Brandon, Pete Hodgson Mar 6 '11 at 20:33

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