To clarify,here's what I do with partial mash. I get 1.5 gallons of distilled or spring water up to about 155F. Put my 5lbs of crushed grains in a grain bag,& drop it in. I use a plastic paddle to get the grains soaked as evenly as possible. Then cover & set the timer for 1 hour to mash the grains. Maintain that mash temp! That's the hard part for me right now.
I do this part in my 5G SSBK. I use the 3 or 4 gallon pots to heat sparge water,again 1.5 gallons of distilled or spring water.
After the one hour mash,I pull & drain the bag in a SS collander I got from bed,bath,& way beyond perched on top of the BK. Then use the 165F sparge water & a sanitized pyrex 2C measure to slowly pour the sparge water over the grain bag in the collander. Takes about 10-15 minutes. This rinses more sugars or "runnings" off the now mashed grains. Allow to drain well,maybe squeeze a lil bit.
Then raise the heat to bring to a boil. Right before it boils,you get the mad foamy hot break. Keep a long spoon or paddle handy with a spray bottle of plain water. This will help keep the foam from turning into beersuvious. The wild part is,mine finally went down about a quarter inch (the foam),then all of a sudden POOF! it just dissapeared in the blink of an eye. Then proceed with hop additions.