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It depends on your grain bill I use German pilz mald and boil for 90 to reduce dms

The grains and the liquid get returned. You have to stir the boiling grains the whole time from start to finish. I still suggest you YouTube decoction mash there are several great videos to explain everything brewing tv is the one I learned from.

I have used beersmith but it never works perfectly I'd stay with 40% and add back slowly if you hit your next temp don't keep adding the boiling grains you'll over shoot you can just let it (the grain) cool to mash temp before you add it it's being safe then sorry I've had days where I didn't...

You got it, you boil the grains with no regard to the tannins because the ph is so low in your mostly grain decoction that they won't be extracted. 90% of my brews I decoction mash I love traditional German beers. This is my 2 bits of advise, always pull more then you think you need I do 1qt per...