thanks for the great step by step wheels.. i have a 10 gallon igloo so those instructions are a good match..
I have a 10 gallon igloo also, so I think our procedures would be close to the same.
As far as recipes, you can do ANY recipe you want. Take a look at our recipe database, and pick one! You'll want to stay with a single infusion mash (no step mashes or decoctions) but those are the most common anyway.
All AG recipes tend to be very simple. Crush the grain, even if there are five kinds, and add to water.
In my case (batch sparging):
1. I use 1.25-1.5 quarts of water per pound of grain.
2. Preheat the cooler.
3. Add water and let the temperature settle to 11 degrees above my desired mash temperature.
4. Stir very very well. Check the temperature in several places. Stir some more, until the temperature is equalized throughout and it's mixed very well.
5. Set timer for 60 minutes. No stirring- it's not necessary at all, and may decrease your temperature from opening and stirring all the time!
6. Start heating sparge water.
7. After 60 minutes, recirculate a quart or two of the runnings from the MLT, then drain to the boil kettle.
8. Add 1/2 the sparge water to the MLT. Stir like crazy. Then stir some more. Vorlauf and drain to the boil kettle.
9. Repeat #8.
That's it!
Now about volumes and temperature, that's pretty easy to guestimate but I'd suggest having some extra hot water around, as well as some extra cold water, for the first couple of brews.
When you're ready, if you post up a recipe and a question, we can help you with the details of how much water in the mash and the sparge, and the temperatures for them.