So here's what I do for the winter. Everybody knows brewing in 15 degree weather sucks, and my hose for my chiller is frozen solid. I use the time to play with ingredients and make some fun test batches.
I don't like using a 6 gallon better bottle on 2.5 gallons of beer, so I just use the 2.5 gallon water jugs from Wal-Mart. I freeze 1 quart of the spring water, then use Brita filtered tap water (Cleveland Municipal) for whatever else I need.
This is pretty much everything I need: Water (1 QT frozen), filter, plastic mash paddle, hydrometer and tube, ph strips, thermometer, 5 gallon kettle with BIAB bag, 3 feet of beer line, funnel, and a universal carboy bung.
Heating the strike water.
Doughed in. Mash at 152. Into the oven for 60 minutes. I heat the oven to 175 then turn it off.
I quick test of the mash shows I'm lookin good.
After the mash I've only lost 0.3 degrees.