I listened to February Brewing With Style - Big Beers. He describes an interesting procedure he calls "poly-gyle". No, not party gyle. I was intrigued but had unanswered questions, primarily what happens to mash pH. Google found me a discussion where it seems not much happens to pH.
Example: I'm considering a Imperial Stout. Target volume in the fermentor 6 gallons of 1.100. Using poly-gyle, no sparge, I would mash in 14lbs (half of the grain bill) including all of my specialty grains to the full volume. That gets ran off to the BK. Dump spent grain, add remaining 14lbs, all of which is base malt. Heat the wort to strike temp and sublet it back into the MT to mash a second time. Run off to BK and continue as a normal brew.
Evidence shows the mash pH will only drop about .1 at most in the second mashing. With my recipe and DI water my initial mash pH would be 5.4 making the second mash about 5.3 lowest. Doable.
Benefits I see are
1. Mash tun won't hold 12 gallons and 28lbs.
2. No sugar
3. No DME
4. Something fun and new to try
Whatcha think? Anyone try this?