-------------------------------------------------------------------------------
procedure:

- check for sufficient ice, paper towels, and clean bath towel.

- clean the kitchen

- get out the following items:
	digital scales
	ph meter

- remove any items from the fridge (yeast and hops)

- wash pot and buckets

- add water to pot (usually 4 gal)
  record the initial mash water volume

- place thermometer probe in pot.
  set thermometer temp alarm and timer for mash rest.

- measure pot water pH.

- add any water conditioners (gypsum, others?)
  re-measure pot water pH.

- weigh grains and put in soaking bag(s).

- add grain bag(s) to pot, cover, and start heating.
  record the pot water temperature and time.

- when mini-mash hits proper temp, remove heat, put the towel on top of
  the pot (to retain heat), start timer, and let grains rest.
  record the time and mash temperature.

--------
while mini-mash is heating and steeping do the following:

- wash and dry malt bucket.

- fill a tuperware container with water and sanitizer.
  clean and sanitize the following items:
	metal spoon
	metal thongs
	metal soup ladel
	bubbler

- fill a glass with water and sanitizer.
  clean and sanitize the following items:
	polder hand held digital thermometer

- fill two buckets full of water and sanitizer.
  clean and sanitize the following items in a bucket:
	bucket lids
	areation stone

- get out the following items:
	areation pump, fiter, and hoses
	hydrometer and and hydrometer jar
	two measuring cups
	large wooden spoon
	bath towel(s)
	calipers

- empty out the buckets.
  leave one empty to use as primary fermenter.
  put at least 2.5 gallons of water in the other, use to top of fermenter.
  be sure to cover both buckets.

- measure and preapre wort ingredients:
	- gypsum
	- malt extract / dme
	- extra sugars (molasses, candy sugar, lactose, etc)
	- hops
	- irish moss
	- servomuces
	- anything else added to the wort

--------

- after the rest is complete record the mash temperature.
  then remove the grains, dipping them in and out of the water
  at least 6 times.

- mix the mini-mash wort well and take out a sample with a measuring cup
  (approx 5 oz), chill it in the freezer, and measure SG and pH.  add
  the liquid back into the wort when done.

- turn the heat back on.
  record the time.
  setup the temp alarm to go off at 210 F.

- when the the temp alarm goes off, turn off the heat and record the time.

- add the malt and any other fermentables to the wort.
  if necessary, rinse the malt bucket out in the pot.
  stir continiously while adding ingredients.

- turn on the heat.

- once the wort starts boiling add the first batch of hops.
  record the time.

- continue to boil wort and add ingredients at appropriate times,
  resetting timer as necessary

- clean and dry the malt bucket.
  weight it if necessary to determine how much malt was added.

- one minute before the end of the boil, take a 5 oz wort sample,
  chill it, and measure the SG and pH.  (don't add sample back into
  the wort.)

- at the end of the boil, turn off the heat and record the time.

- make sure the thermometer probe is in the wort and the lid is on the
  pot.  move it to the pot into the sink and chill.  record the time.

  assuming there is not enough ice to last for the whole cooling
  process, first chill the wort with just tap water.  once the wort
  temp has dropped quite a bit, switch to using ice + tap water.
  (saving the ice will help ensure having the largest possible
  temperature gradient between the wort and the sink water across
  the entire cooling process.)

  occasionally stir the sink water to keep it an even temperature.

  occasionally open the pot and stir the wort with the metalspoon.
  when condensation drips off the lid, be sure to have it fall into
  the sink and not the pot.

  when the temperature difference between the wort and sink water
  gets small, drain and replace the sink water with new colder water.

- pour the wort into the primary fermenter bucket.

- measure the amount of wort.  use the calipers to create a more
  accurate estimate of the amout of wort based off the 0.5 gal markings
  on the side of the bucket.

- measure the temperature of the wort.
  measure the temperature of the water in the other bucket.
  top off the wort to 5 gal using the water in the other bucket.
  measure the temperature of the wort.

- using the spout take a 5 oz wort sample to measure SG and pH.

- start aerating the wort.  record the time.

- while the wort is aerating cleanup.

- remove the aeration stone and record the time.

- pour in the yeast and seal the bucket.  MAKE SURE THE BUCKET LID IS
  COMPLEATLY SEALED.  (ie, pound the crap out of the egde of the lid
  all the way around.)  record the time.  install the bubbler.

- finish cleanup and update notes.

-------------------------------------------------------------------------------