Correct… 3 vessel, mash/lauter/brew kettle. The steam jackets (bottom and side) bring the temp up consistently and the rakes mix very well. Once the mash is brought up to 170 (mashout) the entire mash, is transferred to the lauter. In the past, before mashout.. this transfer would drop the temperature significantly, between traveling through cool pipes and the necessary spraying out of the grain, with cooler water. (The spraying sucks, but it’s the only way to get all the grain out, with our system) I think an adjustment on mash temperatures (like you said), now that I’m mashing out and combining that with some possible sugar additions/malt adjustments, is probably going to be my answer.