There are also studies out there that show that beers with trub ferment faster. This just goes to show that this is one of those topics where there is little hard evidence to support one or the other side.
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PBW works best when it is around 120-140F.
Are you planning on putting a heater in there or will the pump heat the PBW?
The rule of thumb is: "All other things being equal (and this is a very big wild card), a thinner mash will yield a wort that will attenuate more than a thicker mash". There is a lot going in in this statement.
Take this reference (Impact of Dark Specialty Malts on Extract Composition and Wort Fermentation)
Are there any downsides to doing 2/3 water in mash and 1/3 in sparge? Do you find your efficiency suffers from this?