📝 Extra notes on the process more or less specific to our gear.
Use 1 table spoon for 1 gallon of warm water.
Usually, we do half a table spoon for whatever pot is about 2 liters.
Higher temperature will result in sweeter beer, lower temperature will result in dryer beer.
Ferment 2 to 3 months.
Use fruit juice, not actual fruit, use about 20% of juice, since the beginning of fermentation.
If the yeast is refrigerated, might as well get it out right now and activate it.
Rinse bucket, medium (19 L) cauldron and big cauldron (with spigot).
Basically fill the 19 L cauldron for the usual 18.5 L of water for the mash, and heat it up (unless need a different amount of water, then measure with bucket).
Put the filter bag in the big cauldron and the grains in the filter bag. Pour the hot water in when it's at the right temperature.
Pretty much right after, use the bucket to get the right amount of water for rinsing the grains (usually 15 L), pour it in the 19 L cauldron and start to heat it up so it's at the right temperature when the mash is done.
When the mash is ready, drain the first part into the bucket and cover it.
Rinse the grains with the water from the 19 L cauldron that's already ready and to the right temperature. If the cauldron is on the floor at that point, won't hurt to leave it there.
After 15 minutes, take the filter bag out using gloves (it's hot) and put it away. Now the cauldron is less heavy, put it on the burner, and then pour the mash in it as well.
If not using a filter bag, after the 15 minutes, drain the rest into the 19 L cauldron (and not into the bucket), as it's gonna be easier to pour two reasonable quantities from two different recipients than a big quantity from a single recipient (will help prevent to make a mess). Then, after rinsing the big cauldron, pour back the mash from the two recipients into the cauldron for the boil.
Add hops according to recipe.
At least 15 minutes before the end of the boil, put the wort chiller into the boiling mash to give it time to be sanitized by the boil. Plug the plastic tubes to the wort chiller before putting it in as after this the copper will be hot.
When done with the boil, start running cool water through the wort chiller.
While it's cooling, prepare OxySan (see ratio above) and sanitize the carboy.
When cooled down, remove the wort chiller and pour the wort from the cauldron into the carboy using the spigot.
Sanitize the yeast bag before adding the yeast, then gently mix.
Sanitize the blow-off tube and put sanitized water into the blow-off jar, or sanitize the airlock, and set up the blow-of or the airlock.
Pretty much all you need is Northern Brewer Priming Sugar Calculator.
From Northern Brewer,
(OG - FG) * 131 = ABV.
See this post for where the 131 constant comes from.