Base 2 row will give you 36 gravity points per pound of grain in a gallon of water at 100% efficiency. So that's 3.6 points per pound in a 10 gallon batch. For a 1.060 beer you would need 16.66 lbs of grain if you were getting all of the sugars out. Since most of us don't get 100% of the sugar and actually get closer to 70ish % (some more some less) then you would divide the grain by .7, which give you 23.8 lbs.
For a mash at 1.25 qts/lb you'd use about 30 qts of water and after absorption would get almost 5 gallons of wort out. You would then sparge with around 7 gallons of water to account for boil off. The end result would be a wort at around 1.060.
I agree with the others that your questions indicate that you have some reading to do. You really need to understand ppg for recipe development, as well as mash water volumes. Also brewing software really helps out and avoids manual calculations, especially with strike water temps.