Another question would be why mash out?? Unless you are trying to create exactly the same beer every single time, seems like an unnecessary step. I'll get that wort up to 170 in no time in the kettle!
On Tap: Vanilla Porter, Belgian Blonde, Saison, Black IPA, Punkin Porter
Primary: Pale 31 Clone, Raspberry Cider
Secondary: Vanilla Porter
Conditioning: Brett IPA
On Deck: Flanders Red, Berliner weisse, Punkin Saison, Saison Brett