I've done some all grain full volume batches, but kind of like the convenience of stovetop brew sessions using extract, mainly for the convenience of a rapid cool-down to low 70's to pitch yeast. I have a wort chiller, but just getting it down to 80 takes quite some time (I'm in Florida).
Without the added expense of an ice bath, which I've also tried, basically what I'm looking for is taking the first runnings from a mash and boiling that in a 5 gallon pot, much as I would with extract and specialty grains, then after 15-20 minutes with the wort chiller, top up with a gallon or so of filtered ice water and pitching the yeast. Brewsmith gives me the calculations for the necessary grain bill, but I've never seen any discussion about doing this, or any downsides to it, so I'm soliciting opinions.
Without the added expense of an ice bath, which I've also tried, basically what I'm looking for is taking the first runnings from a mash and boiling that in a 5 gallon pot, much as I would with extract and specialty grains, then after 15-20 minutes with the wort chiller, top up with a gallon or so of filtered ice water and pitching the yeast. Brewsmith gives me the calculations for the necessary grain bill, but I've never seen any discussion about doing this, or any downsides to it, so I'm soliciting opinions.