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+# What do we need
+
+I'll outline how my brewing process unfolds over time to help list out all the things we need in the basement.
+All amounts are based on a **20l to 25l** end product.
+
+## Brew day
+
+My brew day takes about **3 to 4 hours** from start to finish.
+Doing 10l or 20l is pretty much the same time.
+I haven't done any brews much bigger than that but I suspect anything up to 30l is doable in the same amount of time with a similar system as the one I'm describing.
+
+### Preparation
+
+I start my brewing session by milling grains, about 5kg for a 20l batch.
+For this you need two things.
+
+1. a kitchen scale to weigh the grains
+1. a mill with adjustable spacing
+1. a container of some sorts to weigh the grains in 
+1. a container of some sorts to catch the milled grains in 
+
+I use my Kenwood kitchen aid to mill and a 10l food grade bucket to collect the milled grains.
+This takes about 10min.
+
+### Mashing
+
+I used to mash on my stove top, but recently switched to a bucket system.
+For the stove top brew I did a BIAB (brew in a bag) system which is basically a huge tea bag you dump into the pot.
+Anyway, the point of mashing is to steep the grains for **60min** at about **64°C** in about **20l** of water.
+I use a 2000watt submersion boiler I got off amazon which takes about 30min to go from 40°C to, what we call striking temperate, which is about 67°C.
+My heating element is plugged into a temperature controller, also from amazon, and this keep the mash stable for the whole duration.
+So, in short we'll need:
+
+1. a source of fresh water
+1. a mashtun (big vessel we can heat up to our desired temperature)
+1. a heat source of some sorts (can be electric, gas, ...)
+1. a big spoon to stir the mash from time to time so it doesn't get stuck
+
+During this hour there is not much to do but wait and have a beer.
+At about 15min from the end, I start heating up about 10l of **sparge** water to about 70°C.
+This will be used in the next stage.
+I often weigh my hops at this stage, so we'll also need:
+
+1. a kitchen scale
+1. a couple, two or three, small containers to put the weighed hops in
+
+### From mashing to boiling
+
+Once the 60min are up it is time to extract the wort from the mash.
+Wort is basically the water without the spent grains.
+For this we'll need a filter system.
+With a BIAB system this is super easy, you just lift the grains out and let them leak into a **second** bucket.
+We'll probably end up with a all-in-one system that has this built in though.
+
+We'll now try to extract the most sugars as possible from the mash.
+The spent grains will have absorbed a lot of water, probably about 5l so we'll need to make up for that.
+This is what the **sparge** water is for.
+It is poured over the spent grains and caught in the **second bucket**.
+While this is happening, which takes some time, we can already bring the wort to a boil.
+
+At this stage we'll need:
+
+1. a bucket to collect the sparge water in
+1. a heating source to go from 67°C to a rolling boil
+1. a vessel to boil the wort in
+
+The sparge water is added to the wort and brought to a boil all together.
+Going from 67°C to 100°C takes about 30min on my 2000watt system.
+
+### Boiling
+
+Not a lot is happening here so it's time for an other beer.
+We need to boil the wort for about 60min and add hops at specific times.
+The amount of hops and timing is very variable but I tend to go for two additions.
+One in the beginning for bitterness, and one at flameout (the end) for flavor.
+At the minimum we'll need:
+
+1. a couple of hop bags
+
+I use this time to prepare the fermentation vessels.
+This is basic sanitization.
+For this we'll need some specialized products, the most famous one is called Starsan.
+
+1. sanitization product
+
+### Chilling
+
+Once the boil is finished we want to cool the wort as quickly as possible.
+We want the wort to go to about 30°C at the maximum, and colder is better, with 20°C as a minimum.
+My current system is very ghetto, I cool by placing a bit metal pot in my sink with cold water that I refresh every 15min, but there are very nice systems on the market.
+
+1. a chilling coil
+1. a water pump
+1. about 100l of cold water
+
+### Transfer to fermentation
+
+Once the wort is at room temperature we can go ahead and transfer it to a sanitized fermentation vessel.
+Here we'll add the yeast, put on a water lock and clean up.
+
+1. precision scale to weigh the yeast (about 10g for a 20l batch)
+1. fermentation vessel
+1. water lock
+
+### Clean up
+
+We'll have about 10kg of spent grains to get rid of, plus heaps of tools to clean.
+I do everything by hand in my shower and kitchen so some sort of flexible wet room is advised.
+
+1. basic cleaning products
+1. lot's of water and a way to get rid of it
+
+## Fermentation
+
+Nothing to do here but wait.
+It takes about 2 weeks for the main fermentation to complete.
+
+## Dry hopping
+
+When making an IPA, you'll want to add fresh hops after about 2 weeks, and let them in for a small week.
+For this we'll need an other hop bag and scale.
+The bag should be sanitized.
+
+1. a kitchen scale
+1. hop bag
+
+## Bottle day
+
+For a 20l batch you'll need about 70 bottles cleaned, sanitized and ready to go.
+Make no mistake, cleaning takes a lot of time.
+To clean a big batch of bottles I need about an hour and a half by myself.
+The tools are easy though.
+
+1. steady flow of water
+1. bottles to clean
+1. sanitizing product
+
+To actually *bottle* we'll first transfer the fermented liquid to a **second** vessel with a **tap** at the bottom that has been sanitized.
+In this vessel we'll need about 7grams/liter of dissolved sugar (in water) for bottle carbonation.
+I do this with a silicone tube and old school suction power.
+
+1. silicone tube (about 2m max)
+1. scale to weigh the sugar
+1. kettle to boil some water
+
+Once the fermented beer is in the secondary vessel we can bottle.
+For this we need a bottling tool and a capping tool.
+It's handy to have the bottling tool on some tubing so you're more flexible.
+Anyway.
+
+1. some tubing
+1. a bottling tool
+1. a capping device
+
+## Final cleaning
+
+There is not much to clean up on bottling day.
+A *just* bottling day takes about two hours for a 25l batch with a very minimal cleanup.
+
+# Recap
+
+1. a kitchen scale to weigh the grains
+1. a mill with adjustable spacing
+1. a container of some sorts to weigh the grains in 
+1. a container of some sorts to catch the milled grains in 
+1. a source of fresh water
+1. a mashtun (big vessel we can heat up to our desired temperature)
+1. a heat source of some sorts (can be electric, gas, ...)
+1. a big spoon to stir the mash from time to time so it doesn't get stuck
+1. a kitchen scale
+1. a couple, two or three, small containers to put the weighed hops in
+1. a bucket to collect the sparge water in
+1. a heating source to go from 67°C to a rolling boil
+1. a vessel to boil the wort in
+1. a bucket to collect the sparge water in
+1. a heating source to go from 67°C to a rolling boil
+1. a vessel to boil the wort in
+1. a couple of hop bags
+1. sanitization product
+1. a chilling coil
+1. a water pump
+1. about 100l of cold water
+1. precision scale to weigh the yeast (about 10g for a 20l batch)
+1. fermentation vessel
+1. water lock
+1. basic cleaning products
+1. lot's of water and a way to get rid of it
+1. a kitchen scale
+1. hop bag
+1. steady flow of water
+1. bottles to clean
+1. sanitizing product
+1. silicone tube (about 2m max)
+1. scale to weigh the sugar
+1. kettle to boil some water
+1. some tubing
+1. a bottling tool
+1. a capping device
+
+# Grouped recap
+
+1. a scale
+    1. a kitchen scale to weigh the grains
+    1. a kitchen scale
+    1. precision scale to weigh the yeast (about 10g for a 20l batch)
+    1. a kitchen scale
+    1. scale to weigh the sugar
+1. a mill
+    1. a mill with adjustable spacing
+1. a few large, 20l, containers
+    1. a container of some sorts to weigh the grains in 
+    1. a container of some sorts to catch the milled grains in 
+    1. a bucket to collect the sparge water in
+    1. a bucket to collect the sparge water in
+1. small pots to temporally store stuff in
+    1. a couple, two or three, small containers to put the weighed hops in
+1. water supply
+    1. a source of fresh water
+    1. about 100l of cold water
+    1. lots of water and a way to get rid of it
+    1. steady flow of water
+1. a brew system
+    1. a mashtun (big vessel we can heat up to our desired temperature)
+    1. a heat source of some sorts (can be electric, gas, ...)
+    1. a heating source to go from 67°C to a rolling boil
+    1. a vessel to boil the wort in
+1. a spoon
+    1. a big spoon to stir the mash from time to time so it doesn't get stuck
+1. hop bags
+    1. a couple of hop bags
+    1. hop bag
+1. cleaning products
+    1. sanitization product
+    1. basic cleaning products
+    1. sanitizing product
+1. cooling coil
+    1. a chilling coil
+1. a pump or flowing water
+    1. a water pump
+1. fermentation vessel
+1. water lock
+1. bottles to clean
+1. silicone tubing
+    1. silicone tube (about 2m max)
+    1. some tubing
+1. kettle to boil some water
+
+1. a bottling tool
+
+1. a capping device
+
+