German Brewing

So here is my re-tooled plan after reading everyone's comments.

1. mill grain as normal
2. Add grist to mash tun and flush with Nitrogen
3. Underlet the grist with Strike Temp water (nitrogen bubbled and slightly treated with SMB...maybe)
4. Stir gently with the mash paddle
5. lightly bubble N2 throughout the mash with the lid on to prevent O2 ingress
6. Sparging...Still no idea
7. lightly boil for 60-90 mins
8. transfer over to fermentor (we do not have a CLT so we must use glycol to get to pitch temps with our normally very warm ground water) and then Oxygenate in fermentor and pitch immediately.
9. ferment with the appropriate temps and schedule.
10. Keg as normal (I just can't spund in kegs for many reasons) Our kegs are flushed with a ton of CO2 and the way we fill them should not introduce any O2. I have tasted kegs of ours that I have sat back for 6 months or more and have never tasted any oxidization whatsoever.

Fly sparge if possible

Just a thought...

I am designing and building a 7bbl brewhouse, and my plan for sparging and vorlauf was an H formation of triclamp fittings using these:

https://www.glaciertanks.com/tank-hydra ... 0-015.html

It would give us around 36 inches of coverage in a 42 inch wide tank, and we could easily adjust height from the top using triclamp connections. You could submerge it 3 inches or so below your expected fill line and vorlauf and sparge without concern.

You want to avoid oxygen ingress during sparging.

As long as that is taken care of, any solution should yield satisfactory results.