No rush, just something to consider.
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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?
This one looks much simpler and cheaper than sweat fitting a bunch of copper piping.
Did somebody say backcountry?
I don't think I can drink that much for breakfast, though.
For Germany this is very good. I can vouch for Berlin and Bamberg.