This is missing some parameters. There should be a standardized volume yield for comparison.
...since there doesn't seem to be one...
Do a couple of test runs at home, first. Use Scott's idea of a preheated thermos, that's a great way to hold temperature.
Mill the malt into near powder, if possible.
Acidify the water to pH of 5.8
Dough in to 0.25:1 liquor to grist ratio to hold at 135F Hold for 10 min.
Infuse water to 0.8:1 ratio to hold at 148-151 for 30 minutes.
You should get mere drops of wort, but it'll be at the highest gravity possible because you'll have liberated more starches that will convert, plus proteins that'll show as additional gravity.
Good luck!