You were vague with your temperatures which would be a concern I'd have. The temperature of your mash, sparge etc is critical to a successful/efficient all grain process. Perhaps that was already known by you and you didn't feel like typing that much in... But if not; some atypical standard temps would be 152-154 for your mash temp. 168 (not higher than 175) for your sparge/rinse temp.
Anyway, I'd expect another member (Turricaine) from the UK might chime in as he does the mash in the bag thing. He referenced this site http://homepage.ntlworld.com/jim.dunleavy/recipe.htm
as a guideline to how he does it. I reviewed it as well as I was curious on this type of process (I use a cooler - single step infusion mash process). This site may help you out.