I understand (from experience) how to brew with extract and steeping specialty grains.
I understand (from reading numerous books, blogs, etc.) how to do an all-grain mash.
I see little on how to partial mash. Do I add the specialty grains to the partial-mash or after? Do I sparge the partial-mash? Do I wait the hour that an all-grain mash requires? Typically my beers take 6(or so) pounds of malt syrup, what percentage of malt should be partial-mashed and how much should I reduce the Malt Extract by to compensate (ie, 1 pound of mash = X pounds less syrup/powder)?