I do not batch sparge, but I do perform many no-sparge brews. I follow the calculations in Palmer's How to Brew and I love the results. It is a bit time consuming doing the math, but after you figure out which calculations are needed and which really aren't, then things go a bit more quickly. When determining my Sc (scale-up factor) it is mentioned by Palmer that ALL grains are to be increased by this factor number. For example, if my Sc is calculated to be 1.24, then all base and specialty grains are increased by this factor as well. I have had fantastic results with this process resulting in a rich, smooth, pH balanced wort profile.

Now, when I used to fly sparge all the time, I would only increase the base malt % to hit my efficiency numbers in my brewing software. Just reporting what I have experienced and observed.