Yeah, that's exactly my concern. I like to experiment, so I'm not against the idea of giving it a shot. But being a cooler masher, the realities of excluding O2 completely so I could notice the (assumed) results are daunting.
I don't see why it would be any more difficult to pull off with a cooler mashtun. There are brewers on the GBF are doing it.
For someone like myself who doesn't brew a lot of lagers, there are a lot of new techniques to learn. However, after reading through the paper a few times, they seem doable. I'm sure I will screw a few things up along the way, and there will be definitely be a learning curve.
Things I will have to learn:
-Correct strike water temperature for no sparge (with a higher volume of strike water, I will probably have to mash in at a lower temperature than usual)
-Correct water temperature and volume for hitting the 72C rest (I might due a single temp mash while I try to get everything else nailed down)
-The effect of doughballs and possible uneveness of mash temperature due to minimal or no stirring during mash in
-How high to set burners for target of 10% evaporation (I typically boil for 90 minutes and have a much higher evaporation rate)
-Getting to pitch temperature using an immersion chiller (ground water here is too hot; I will have to employ a pre-chiller or get a pump for re-circulating ice water; I also need to buy an SS chiller)
-Timing the racking properly so there is enough extract left to carbonate naturally utilizing the spunding valve (ordered the parts for the valve yesterday)
Ales supposedly benefit as well, so I might try that first. That will at least help with the chilling issue.