So, I've decided to jump into all-grain. Of course, I did not rush right out and spend gobs of money I don't have on equipment, so I instead spent some time compiling a wealth of information (Thanks, guys!) on different methods and workarounds, and so have come up with a batch sparge method I can use with equipment I already had, just modified slightly.
I have a giant tamale pot, with a false bottom, and a few nylon mesh boil bags. The pot holds 7.5 gallons.
I have a length of copper tubing, and have modified the ends to attach to my kitchen sink = Wort Chiller!
My plan is to do a yeast starter until I have enough cells, measure out a total of about 15 lbs of barley (12-13 lbs base plus specials), hold at mash temp for 90 mins. , rinse out the grain bags (sparge), boil as before.
Cool as quickly as possible, filter out any grain husk on the way into the fermentor, aerate, pitch and done.
Aerate at 18 hrs, and pitch a second yeast at 3-4 days (0029 - to get better attenuation, without adding its own flavor), rack and lager for at least a couple weeks to a month, bottle and enjoy.
Goal = 5 gal batch @ ~1070+, looking to make a pale/golden ale, with complex malt profile and IBU around 27.
Now...am I missing anything?