Brewing all grain, my mash tun can't hold my full sparge volume. So I step it, a few gallons at a time. I've read that the sparge water should be 170 F to stop the enzyme reaction. But when stepping my sparge, do the later steps need to be 170, or just the first step to stop the enzymes? Can the enzymes restart between steps?
Per the comments, by step batch sparge I mean a batch sparge of 5 or 6 gallons, in steps of 2 or 3 gallons, repeated to get to the boil volume.