cannondale wrote:markaberrant wrote:I measure out my mash water first. While it is heating, I measure and crush my grain, and measure my mash salts. By then, the water is up to strike temp, so in it goes. I'm usually mashed in within 30 minutes.
Then I heat my sparge water, measure out my hops, and clean out a bucket/carboy during a standard 60 minute mash.
Runoff, sparge and bringing wort to a boil takes another 30 minutes.
Do a standard 90 minute boil.
Chilling, transfering to bucket, carrying into the house and into the basement, taking a gravity reading, oxygenating and pitching yeast takes 30 minutes.
Then another 30 minutes to clean everything up nice and put it all away.
That's 4 hours, plus a few minutes here and there.
Isn't that 4.5+ hours? Nevertheless, very efficient! Boy, if I'm done in anything close to 5 hours I'm tickled pink.
I guess you are right, my math aint so good somedays. But yeah, it usually works out to 4.25 hours.