I'll try to give more detail guys. I have a RIMS system. It will differ from a step mash obviously. This is the mash & boil process:
- Put water in HLT and start to heat upto 168F.
- Put water in Mash Tun. Start circulating and set temp to 131F.
- Crush grain except corn.
- Stop MT pump. Throw in grain (and corn). I also throw in some rice hulls with every batch. Add water if needed to achieve a somewhat soupy mash.
- Vorlauf. When done, start MT pump and maintain 131F for 15 min.
- Ramp to 150F for 60 minutes.
- Ramp to 160F for 15 minutes.
- Ramp to 168F.
- Sparge from HLT onto Boil Kettle. Add FWH to boil kettle.
- Bring to boil. Boil for 30 minutes and add 60 minutes hops.
- Boil for 45 minutes and add 15 minute hops.
- Boil for 5 minutes and add yeast nutrient.
- Boil 10 minutes, then chill wort.
- Drain (rack) to primary.
- I make yeast starters for just about all my beers. Especially lagers. About 7-10 days prior to brewing pitch yeast in 1000ml starter. When done add another 1000ml. When this is done, I cool the starter in a fridge. A couple of days before brewing I decant liquid, warm up the yeast to room temp and add another 500-750ml.
- Aerate wort. Chill wort for a few hours then pitch yeast. I try to make sure yeast is about the same temp as the wort.
- I set my fermentation chamber to 54F. Let it sit for a 17-18 days. Might be done way before that but let the yeast do it's thing.
- Ramp beer up to 63-64F over the next 3 days. Might not be necessary after 17 days but it's a habit.
- Rack to secondary. Set temp to 32-35F and let sit for 30-45 days.
- Rack to keg.
- Carbonate and enjoy in 2-3 weeks...