Originally Posted by shecky
+1. I used DB's method for my first PM and it was easy. It will negate the paralysis by analysis you might be feeling.
PM is really just like steeping grain w/in a narrower temperature range to accomplish conversion, then rinsing the grain to get the remaining sugars.
Pre-boil volume is just batch size plus anticipated boil off plus losses to trub etc. If you are doing a partial boil, then your top-off water can vary. If you are running short during the boil, top off to maintain volume.
Sometimes quantifying everything is much harder than it is in practice.