This is a basic infusion method, I have been using this for years with good results. I have done this as BIAB and currently use a single vessel brewery.
Heat strike water to 72', I use spring water, if you are using tap water, boil the night before and let the nasty's evaporate overnight. In how to brew by John Palmer, he says to have your strike water 10-15f above desired mash temp.
Stir in crushed malt, I use a big whisk, I also crush my malt as fine as I can and add rice hulls when mashing for Whisky.
Rest for 60m, some people stir, some recirculate and some let it sit. Full conversion should have happened by this time. Preform starch test, I use Tincture of Iodine from Amcal. If conversion is successful drain wort.
Sparging, I sparge from 70 to 72' you need the water to be hot, so it removes the sugar from the grain, but not hot enough to release unwanted tannins from the barley husks and denature the enzymes. I would suggest reading the sparging section in How to Brew, Im not going to go into detail about the different methods as I don't usually follow them that closely. I heat enough sparge water to get me to my desired fermenter level and slowly pour it through a colander placed over my malt pipe trying to maintain about 25mm of liquid over the grain bed.
Chill the resulting Wort to pitching temp ASAP, I use a wort chiller, my water is very cold, so it cools real quick.
Pitch yeast and ferment at recommended temp, I use temp controlled fridges.
I don't like to over complicate things, the KISS method works for me.
How to Brew is a good read for those getting started. This method works for me with my set up, I have posted it to start the discussion separate to Blucs "whisky all grain"
There are plenty of videos and other aids out there, If I have a chance I will be making some pale ale tomorrow, I will try to video it if my camcorder still works, I will try include the starch test etc. :handgestures-thumbupleft: