Dogfish head clone brew

[samuelcollins]

I'm going to be doing my first attempt at A dogfish head clone brew. It has an initial mash temperature of 122°, mashing. Then, raise the temperature to 149 for mash duration. Here's the problem I'm running into: I've never brewed with a variable mashing temp. I mean, I've always got my strike water to a certain temp and went with, calculating for the drop after mash in. I used a 10 gallon Rubbermaid for a mash tun. Any suggestions?

 

[samuelcollins]

One other thing I should have mentioned: this has a mash out temperature of 170 degrees. Would this just be the temp of my sparge water? Could I do it that way? I have a brewpot that also serves as a mash tun, complete with ball valve, built in thermometer, and false bottom. Would you recommend I just mash in this so I can control the temp through the 122 to 170 degree cycle?
But that brings on another question here: if I did that, how would sparking be handled? The recipe I am working with does not give a recommended temp on sparge water.

 

[Leithoa]

For step mashes such as this one, it might be easier to use your kettle with the false bottom. The other options are to use an immersion heater such as a heat stick, or raise the temperature via hot water additions until you reach the desired mash thickness and mash temp.
The temperature listed for mashout is the temperature of the first runnings ie; the initial batch of water before you start lautering. You should probably have your sparge water at 170 as well.