Basic Setup:

Single tier three vessel electric heat exchanging recirculating mash system (eHERMS).
Three 20 gallon stock pots
5500w ULWD Camco elements in the HLT and boil kettle
Jaybird false bottom
50′ 1/2″ stainless steel heat exchange coil
Two chugger pumps
Barley Crusher
Oxygen tank and air stone

Basic Process (10 gallon of ale):

1. Fill HLT and mash tun up to the false bottom when water is pumped through the hex coil.  Set HLT PID to mash temperature, start recirculating both the HLT and mash tun.  Finally add  a campden tablet and any salts.  I use bru’n water for salt calculation.
2. Once the HLT is at mash temp, pump the mash water to the mash tun.   Start to dough in.  Grain should be milled at a gap of .45.
3. Once the mash is mixed throughly start recirculation.  Set timer and alarm.
4.  Check and adjust the mash pH.
5. Once mash is complete set HLT PID to 170° for mash out.  Wait for the mash out PID to report at least 168°.
6. Turn off HLT element.  Start sparging by slowly pumping HLT water into the mash tun and sweet wort into the boil kettle.
7. Stop pumping water from the HLT when you have transferred the required amount of sparge water. Total sparge water=pre-boil volume + grain absorption + dead space under mash tun dip tube – volume under the false bottom – mash water.
8. Once the preboil volume has been collected check the gravity.  Start the boil kettle element.  As the boil gets near the PID is set to manual mode @ 80% power, this gives a nice rolling boil.
9. Boil and add hops as necessary.
10. In the last 15 minutes add wirlfloc and the immersion chiller.  Setup kettle for recirculation and run pump to sanitize pump and hoses.
11. Turn off element and start running water through the immersion chiller.  Collect the cooling water in the HLT or mash tun to be used for cleaning.
12. Help speed cooling by recirculating the boil kettle with the wort pump.
13. Once at 70 degrees remove the immersion chiller.
14. Run the wort pump to get a whirlpool going.  Turn off the pump and place the lid on the kettle and wait 15 minutes.
15. Pump the wort into the fermenter.
16.  Aerate with air stone and oxygen.
17. Place fermenter in the fermentation chamber.
18. Once fermentation is complete, cold crash at 33 degrees for 3 days. (Switch from blow off tube to airlock with vodka)
19.Transfer to CO2 filled keg with gelatin.
20. Set CO2 to 30 PSI for one or two days.
21. Set CO2 to serving pressure and wait until fully carbonated.
22. Poor and enjoy your beer.