Another Sunday, another try at getting the 2 hour brew even better.
You must have a five gallon kettle and a wort chiller. You have to get your fermenter sanitized the night before, then all I needed to do was rack the sanitizer into a bucket to sanitize the strainer, measuring cup, stopper and airlock. The kitchen needs to be "brew-ready" when you walk in the next morning. So okay, done.
Now the brew.
Bring 1 gallon of water to a boil in the brew kettle. Bring another 2 gallons to a boil in a smaller pot. When the large kettle is boiling, turn off the heat and mix in the extract. Stir well with the paddle and top off with the now boiling water from the other kettle. Now that the smaller kettle is empty, heat up enough water to cover grains to 165F. Start steeping the grains and go for 30 minutes. I'll remove the grain bag, heat it up to a boil and pour that "tea" into the kettle. Boil for only 50 minutes. That shouldn't change anything dramatically. Chill and pitch.
So far:
8:55 Walk into kitchen. Get water going, mix extract in, bring to boil.
9:35 Boil starts. Timer set for 50 minutes. Siphon sanitizer, get some hot water into malt bucket to get it all out, set aside.
10:00 Get grains in bag into strainer; more hops added
10:12 Wort chiller goes in; grain tea brought to boil, added to kettle
10:31 Boil done, chilling begins.
11:05 Chilled, pitched and the kitchen is clean
Not bad...................
