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Got you. Seems like I'm also gonna need pot big enough to boil enough water for the mash and to boil it again after? Biggest I own is currently only 5l.
Polygon-
Yeah, you need something that'll hold about 30l for circa 21-23 litres in the fermenter. I think mine set me back about £70. You can DIY with a massive pan, a q-max cutter and the right tap fittings/washers. But less of a ballache to buy one ready made.
If you're after a mash tun and live in London, mine's surplus to requirements and can be let go for a reasonable fee.
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Definitely not best practice, but with just a 25L electric coffee/tea urn, you can do a 20L batch, which is probably as much as you'll want to bottle (or put in a corny keg). If you are vigilant on watching the temp, you can do mash and boil in the urn pretty easily I find. To make your volume, though you have to top up with sparge water (you could just put your grain bag in that 5L pot you have and cover it with water) and often a couple times through the boil (which means it isn't all being boiled the full amount. This also gives you a bit of control around the gravity as your sparge water will be much lower gravity than the main mash you did in the urn, so you can mix to meet your target gravity.
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I've been happy with my Peco Electrim Boiler with brew in a bag so far.
https://www.pecoservices.co.uk/basic-boiler---eb1b-116-p.asp
Can get one with a temperature control for a bit more and one with a digital temperature control for more again, but I haven't needed that for anything I've made at this point so haven't wished I'd got one of the pricier ones.
ketsbaia
jdmitch
ric_a5
Nope, you steep the grain in the mash tun at between 62 and 68 degrees depending on what you're making and whether you're going to do a step mash or not (that's for later on in your journey). Basically, the cool box with a towel over it keeps everything at around the right temperature for an hour. The one I've got (which I don't use anymore as I have an all-in-one system) never let me down - only ever lost around one degree over an hour, which is good going.
You boil the wort (steeped grain water) that you get from the mash process in the kettle (big pot with tap) before cooling it and sticking it in the fermenter with the yeast.