1. With Promash
-Select your grains and crush. Yup
-"Dough in" with water at a specified temperature (160 deg) at about 1 qt per pound of grain. I dough in with water at 185 - 192 (depending on the temperature), to get a mash temp of 154 - 156, but I don't pre-heat the cooler which sucks up a lot of heat.
Others can probably give you better recommendations. Try to some boiling water available in case the mash temp is too low, and some cold water or ice cubes in case the mash temp is too high. It'll probably take a few tries to get the right temperature for your equipment.
- maintain at ~152 for about 60 minutes until starch conversion. Yup
- stir occasionally to avoid cold spots. Some do, some don't. I mash in a cooler, and it keeps the temp within 1 degree for the 60 minutes
- Collect the first runnings and recycle. Yup
- When runnings are clear begin collecting in brewpot.
For a description of sparging, see http://www.homebrewtalk.com/showthread.php?t=31009 post 4.
Hope this helps,