I've been doing small boils and "Late Addition" brewing since I started in 1994.
Officially (according to BYO Magazine), the LA method wasn't "created" until 2002...so much for that...
What I do is based upon Papazian's TCJOHB book. In it is a Hops Utilization chart (for when using DME). It basically states that in order to achieve the maximum hop bitterness extraction (which is 30%) your boil needs are 1 gal of water with 1 lb of DME boiled for 1 hour which gives you a gravity of 1.040.
The only reason one has to boil wort for 60 mins is for hop bitterness extraction. For All Grainers it's also for water reduction and a few other matters.
After I read that I digested it and "realized" that DME was once alredy cooked. And if I "recooked" it it would carmelize and make my brews darker than I anticipated. Right then I stopped adding all the DME into the pot.
So the "secret" to hop utilization is a ratio of 1:1. 1 gal water and 1# DME, 2 gals:2 lbs, etc. Anything more/higher or less/lower affects the gravity of the wort. A higher gravity will extract less bitterness and a lower gravity will make it more bitter which results in a harsh bitterness.
As with any recipe just follow the hopping schedule.
Before brewing I place 3-4 gal water jugs of PUR filtered tap water in the deep freezer for 4-5 hours to get cold and icy.
Although I say I do a 60 min boil this is what I really do: I boil for 30 mins then add the Irish Moss; boil another 15 mins; remove the pot from the heat; stir in and dissolve the remaining DME; let sit for the remaining 15 mins.
Still adding any hops per the recipe.
I pour 1 gal of the freezer water into the primary and place a nylon net over it(held on w/sanitized plastic clothes pins) through which I pour my hot wort.
The net strains any solids from getting into the primary. Then I top it off to 5.5 gals with the freezer water and stir it in before taking my measurements.
Since this water was not boiled it helps aerate the wort. It also drops the temperature down into the 64-75F range. Which is great for pitching yeast right away and not using 5-10 gals of water that a wort chiller uses. It really depends on how much you use to offset the boiled wort.
The resulting beer is always lighter (in color) than any LME recipe.
I've been happy with my brews ever since. There are a number of people on this forum who have had my brews and commented on the lighter color also.
So, there it is in a nutshell...I'm going to cut and paste this into a word doc now so I won't have to re-type it.