Thanks for all your quick responses!
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Tannins are extracted when the pH gets above 6 and the temperature is above 170F.
Recirculating the wort will clear any husks, granules and protein from the wort andmay result in clearer beer. Just keep the flow rate lower than what will stick the mash. I worry about oxygenating the wort so I just recirculate when I'm adding heat.