Sparge

good words:
Beer
Wort
Sparge
Lauter
Mash

Still smelling good, and getting close to where we start the boil. NOW WE SPARGE.

Sparging is "getting the sugars out of the grains so the yeast can eat them later". One of the best parts of the process because it's the first time you get the liquid form.

So you have grains fully whetted sitting in your cooler and it's time to extract the liquid. We start by letting loose on the drain and getting about a quart of liquid into a container. Then pour same back into cooler. Did this three times until the liquid was "kind of clearer". Conversation something like:
You think this looks good?
Yeah maybe one more time?
OK let's do one more.

Then full on drain into the boiling pot until gone. At this point we have about 4 gallons or so but need more. So we take 3.5 gallons of boiling water and slowly pour into the mash tun, stirring. Then recirculate as before, have same conversation, and let it open again, resulting in 7 gallons of final wort.