Originally Posted by prey
Basically all grain is just heating the grains in water to a high temperature and letting the enzymes in the malt convert the starches to simple sugars right?
Nearly right, but there's a few gotchas.
First, you have to crush your grains. You can either buy the grains already crushed, or invest in a grain mill.
Second, you need to carefully adjust the temperature. The enzymes work best at temperatures between 148 and 158 F. Below those temperatures, the enzymes won't work their magic. Above those temperatures, you'll kill the enzymes, and they won't work at all.
Third, at the end of the mash, you are left with a big mess in your mash tun.
You need to sparge to extract the goodies out of this mess, leaving the spent grains behind.
Fourth, after sparging, you'll have about 6 - 6.5g wort that you will need to boil for 60 minutes minimum. If you are used to boiling on the kitchen stove, you will probably find it cannot boil 6+g of wort. You will need a propane burner, and a pot with at least 7.5g capacity.