If you have the ability to recirculate mash throughout the entire process I would, whether you have HERMS or RIMS, do it. You will get crystal clear wort at sparge, you will make better beer overall. As Pete said you must be close to strike temps so you wont denature the desired sugars at the wrong time.
Bottled: Gewurztraminer, Pinot Noir, Cabernet Sauvignon, 16B, 18B, 18E, 19B, 20, 21A, 23, 27
BEER, a mixture of malted grains, water, hops and yeast, that is transformed through the course of fermentation that transcends the simplicity of those basic ingredients, fundamentally into the drink of life.