I have a corona type mill and have been malt conditioning for the last 20 or so beers. My technique is 0.4oz. (by weight) per lb of grain. I toss my entire grain bill into 2 or 3 large plastic ziploc bags and pour in the measured water. I zip loc the bag with loose air space and toss/roll the bag to distribute the moisture. Let sit for 10 minutes and repeat. Crush at least 20 minutes after adding water. It requires a little more power/torque from my drill, but the result is great.
This is now my SOP + NO DOWNSIDE
Primary:Black Friday Pale
Bottled: Founder's Breakfast Stout, Preto Branco (Black Orchard clone)
Kegged:Brown, WCIPA, orange cascade, Amber, Vanilla Porter
On Deck: APA, RyeIPA, Kolsch