Hmm, no, I think we may have you going in the wrong direction here. I am assuming you have some steeping grains and either liquid or dry malt extract. If that is not the case, let us know.
1) You should be steeping the grains you have in water approximately 155*F. The volume of water is dependant on the amount of grains you have, but should be between .75 and 1 gallon per pound of grain. Steep for up to 30 minutes (15 would be ok if that is what the recipe says).
2) Remove the steeping grains and dsicard, then add your additional water to the pot (if you have a 6 gallon pot, you can probably do 4 gallons comfortably, but this will increase your hop utilization) and bring to a boil.
3) Kill the flame or take off the burner and add your malt extract. Once you have it mixed in well, bring back to a boil. (Search late extract addition for information on an improvement to this technique).
4) Add the bittering hops (normally for 60 minutes, but if your recipe says 45 that may work).
5) with 15 minutes remaining add the aroma hops (you would normally leave the bittering hops in).
6) Top up to your total volume (normally 5-5.5 gallons) and cool to pitching temp.
To save time, you can steep your grains in a separate pot. At the same time you can be bringing the remainder of your boil volume to a boil.