In everything I've read, from books to forum post everyone says to sparge at 170 F, but nobody says why it's done this way. I was going to brew a Imperial India Pale Ale and from what I understand the mash should be done at a low temperature to avoid sweet flavors. If this is the case...

Alright, I'm looking to put this beer up for adoption aka putting it in a contest, that's just what it feel like. Like having an NFL scout evaluate your high school football player son. Anyway, I've never brewed this recipe nor have I used the 007 Dry English yeast. If you guys happen to see...