I heat 2 gallons of local spring water on the stove to about 150F for 5-6lbs of grain. I stir in the crushed grains quickly,so as to break up any dough balls & evenly wet them. I have a floating thermometer strung up on one of the hadles in the mash. When it comes to 152-155F,cover & wrap up in my insulated winter hunting coat for the one hour mash. I use a smaller kettle to heat the 1.5 gallons of sparge water to 165-168F. After the mash,I pull the grain bag (paint strainer bag),& put in a SS collander on top of the BK/MT to drain. Then sparge slowly to get my boil volume of 3.5 gallons.
Since the grains make up some 50% of the fermentables,I use that for all hop additions. Then add a 3lb bag of plain light DME at flame out. Stir in well to dissolve,cover & steep for a couple minutes to pasteurize. Since it's still near boiling hot,& pasteurization happens at about 160F,flame out additions have workes great for me.