Promash FTW. I have been using promash for about 1.5 years and it has been great. Just use the tutorial and you will figure it out. I batch sparge and up till now I have figured out my batch sparging on paper and I would use the calculator to figure out my strike temps. I just saw that link Beer Snob put up and I will try it with Promash next time.
As for the batch sparging this is a rundown of what works with my 48 qt. Igloo cooler. I don't know much about the theory behind it but it works great.
I mash at the temp and H2o/grain ratio called for in the recipe.
I add boiling water to try to get to the mash out temp of 168.
I recirculate some wort then drain these runnings into the kettle.
I then add my sparge water and stir.
Recirculate then drain.
I have heard of people doing a second batch sparge in some cases but I have not done this.
I learned all my batch sparging from reading this guys webpage