Following instructions, I usually do a full volume no sparge mash at 75 minutes for a recipe that requires a 60 minute mash. I assume the extra 15 minutes is to replace the “no sparge” However, my next brew is the Dead Pony Club and that requires a 75 minute mash at 62% followed by the sparge. So, I am thinking that I should do an 85-90 minute mash for my full volume no sparge brew. I am brewing an 11.5L batch. Any thoughts on this?