I do 5 gallon AG batches in my kitchen/dining room and have zero space issues. I use a 7.5 gallon aluminum pot in my electric stove, and I mash with a 10 gal Home Depot cooler on my DR table. I cool in my sink but the bucket above will suffice for cooling and to keep fermentation temps in the proper range. My brewing space is about 250 sq ft
Hey being orinally from NYC I know how you feel on space. I personally have an ebiab (10.5 gal) running on 120v with recirculation to keep mash temp consistant. What you will want is some sort of pulley for the bag for grains while they drain. I used to use a plate chiller but it requires more water and more cleaning time so I reverted to using a HDPE cube and cooling overnight. Overall I'd guess my current set up doesn't take up more than 100sq. Ft.
On a final note have a fan of sorts for boiling. Good luck.
I brewed a 3 gallon all grain batch on my electric stove and was able to get it to a nice rolling boil...took an hour to get there though..if you have the space to use a burner outside or on your porch that would be your best bet
All good suggestions. You can also BIAB in a 20qt pot, do a 4 gallon boil, top off with dunk sparge as you boil off. Then top off a little in the fermenter. If you read these boards you will find many good ideas.
I have a 20 quart pot. Sits over two burners on my electric stove can boil four gallons but most watch the pot for boil over. I mash in the pot. I can get a full boil from 150 degrees to boil in 15 mins