not sure I understand the question. You should have one kettle of wort, with all your sparge runnings (regardless of fly vs batch sparge technique).
that goes on the burner, and once it starts to boil, you start your timer. 60 minutes is good unless its pils malt which needs 90 minutes.
Hop schedule starts usually at the 60 minute mark as well, although many like to let the hot break form first, then hop, to avoid extra potential for boilover by having hops already present when hotbreak forms.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
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