All kind of depends on your batch size, ambient temps, whether or not you use an insulation jacket and mash thickness. You'll find a good spot where you can maintain the temp with the lid on recirculating and then adjust the power. Some brewers do the sacrification rest without recirculating after seating the mash. Most prefer to recirculate though out the process up until preboil.Just wondering what wattage does everyone mash at? I was mashing at 1000 to 1200 and now hear of people mashing at 200w. Thoughts?