After mashing in the oven I just put a nylon grain bag into a large colander and prop it up in a bucket, then dump in the grain from the mash. If you want to get fancy, after it all drains through once, collect the wort and run it through again a few times to clarify a bit. But there is not real need to.
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| At this point you can run a bit of 170F sparge water through. No need to get fancy.
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| Here you can see the sparge water on the surface, still draining through.
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