10:00. Time to acidify the sparge water. I usually add 2 ml of 88% lactic acid, which brings the pH down to about 6. Calgary has hard water - you can view the Calgary water analysis sheet at my homebrew club's web site - the Marquis de Suds.
10:10. Iodine test on the mash. Note that the iodine has not turned purple-black - conversion is complete.
Recirculation. I usually recirculate about 6 litres before the wort begins to clear. Another 6 litres and it's crystal clear.
Returning the wort to the grain bed. I try to splash as little as possible.
10:20. Mashout. After I've recirculated, I draw about 5 litres of clear wort, and boil it. I add it back to the mash, and it brings the grain bed up to mashout temp. This method may also increase the maltiness of the beer.
Sparge water trickling over the grain bed. I don't use any special sparger, since my grain bed is pretty deep. I adjust the flow to keep about 2 cm of water over the top of the grain. I collect 38 litres of wort in about an hour, and get 78% efficiency with this system.
Towards the end of the sparge I check the pH and SG of the runoff. If the pH is above 5.6 or the SG goes below 1.010, I stop sparging.