Mash the 5lbs of grains with 1.6g of water at 152* f for 1 hr. Mash out at 170* f for 15 minutes. Vorlouf as needed until clear. Drain mash tun completely. Batch sparge with 6.5 gallons at 170* f for 15 minutes, stirring occasionally. Collect second runnings.
Boil wort, add 1oz cascade hops at 60, 15, and flame out. Add 3.3 lbs of lme at 10 minutes.
Cool wort to low 60's. pitch yeast.
Ferment for 2 weeks. Add 0.5 oz cascade in primary for 1 week. Bottle beer.
Maybe someone with more experience will chime in, but if you are mashing in 5 lb grist with 1.6 gallons liquor, then sparging with 6.5 gallons seems excessive. Also, when batch sparging, add the water, stir to mix well, let it sit for about 10 minutes, vorlauf, then drain.