The last few brews I’ve done in my Robobrew, I milled my grain to about .040-.045. I used fast re-circulation during the mash, and a frequently and thoroughly stirred the entire grain bed with a mash paddle. (Main reason for doing that was for better control of mash temperature…that’s the biggest problem I had with previous brews).
Of course this approach meant that the wort didn’t get clarified at all during the mash. To address this, I did my last stir about 5 minutes before the end of the mash, and then I let the grain bed settle and I gradually turned the re-circulation rate down to keep the malt pipe from overflowing. I continued this clarifying re-circulation while heating the wort to start the boil. When the wort temperature at the top of the malt pipe reached 170F, I stopped the circulation and lifted the malt pipe up to sparge and drain it.
I ended up with wort that was just as clear as if I had never disturbed the grain bed, and I had better extraction efficiency, and the entire mash process was much easier.