I must precise i never really follow recipes...
I just take a handful of chocolate, or Dark crystal or whatever i can get my hands on malt grains, put them in the blender (shortly) then in the wort which will boil of course.
The rest of my malt comes from syrup extracts.
The grain is used to add flavor to the whole thing.
Then the hops pellets are thrown in the soup as well, then out to the primary after cooling the stainless steel has been cooled in the kitchen sink.
Then after a week or so, i transfer to secondary (glass carboy) for usually two weeks and by the time i'm ready to bottle, all the junk from the grain shells and such has piled on the bottom of the carboy.
Gives me pretty decent results so far.
But... I also tried this method, i take a second stainless pot, put the grains in the blender again, then into a stainless strainer into the pot with water up to strainer level... then boil it (near boil actually) down for about 20 minutes... remove the strainer and throw the grains in the garbage and pour the resulting juice in the wort.
of course this gives a more "clear" profile which takes less time to clear out.
both methods work fine, but putting them all in the wort without the strainer method takes more time to clear but with added flavour.