Are you doing BIAB or mash tun?
Specific volumes are very much determined by YOUR actual set up and process.
It is hard to give an exact answer, but we can get you in the ball park.
Volume wise, you want to end up with roughly 6.75 gallons of water after mash in, to start your boil. Since grain absorbs water you will want to factor that in to your pre boil volumes. Start with .1 gallons per pound of grain as absorbsion rate. So for every 10 pounds of grain use an extra gallon of water to your pre boil volume (added to 6.75).
Fermenting. How long? Till its done. Sounds silly, but that's how long it takes. Get a hydrometer, after 10 days start taking readings every 3rd day. When you have the same reading 2x in a row it's done. (Generally happens at 10 days, and another few for yeasties to clean up after themselves).
Time in bottle. It will take a minimum of 3 days to carb, and it will only happen that fast if all the planets align just right. Give it a minimum of 2 weeks. Then another 2-3 days in fridge for CO2 to incorporate in to the beer. The warmer you carb the faster the process will happen. Don't go ape$hit and carb at 100 degrees. Find a room that is 65/70 degrees and you are golden.
If you want just general rules.
If mash tun mash with 4.75 gallons of water. Sparge with 4 gallons. This should get you close.
If BIAB start with 7.5 gallons of water and sparge to achieve pre boil volume.
Let it ferment for 3 weeks at 65-70
Let it bottle condition 3 weeks at same
Put it in fridge for a week.
Drink.
