Did my first AG batch yesterday. Only made a. 3gallon batch, but aside from the time it will take to heat the extra water volume, I don't see much time difference in doing a ten gallon batch.
Milled my grains at the LHBS on Friday night. Started at 10:00A, but this included an hour or so of repairing my copper immersion chiller and thoroughly cleaning my brewing buckets. Also included about 20-30 minutes for a runto Walmart to get a new thermometer - mine was reading 110 degrees with the probe dangling in midair.
Including cleanup, I sat down for the first time at 5:00p.
I think next time il be able to trim some time off knowing these few things:
Preheat your mash tun. I probably spent 20-30 minutes trying to get back up to temp using only the calculations from beersmith.
Make sure all your equipment is clean and in working order.
Until your wort is in the kettle, always have a pot of ~170 degree water going, and a way to get a measured amount out of said pot. If you need to boost temps or use a little more sparge water, sitting while the water to heats just eats up time.
I did this, but it really helps: clean as you go. This is how I operate as a cook and as a brewer. I can't stand a messy work area, and I surely don't like that dreaded feeling of cleaning EVERYTHING at the end of the brewing process.
Also, brewing in one spot has its time benefits... I brew in my condo, so theres ups and downs to the garage for things, like using the wort chiller.
Good luck!