5 hours if I do one all-grain batch, 6.5 hours if I do two (clean up and set up is the same, I mash number two while number one boils). I usually do two AG batches, but I also do a 15 minute extract APA sometimes if I have a 90 minute mash, and that doesn't add any extra time.
I have two burners, a 6 gallon brewpot that I use as a HLT, a 15 gallon brewpot that is the boil kettle, a 17 gallon MLT, a 50' copper (1/2") immersion chiller plus two 30' pre chillers (it is Texas), and a 4 foot folding table.
1. Heat MLT preheat water while setting up equipment
2. Pour in boiling water to preheat MLT
3. Heat strike water
4. Slowly run off MLT preheat water
5. Add strike water to MLT
6a. Add grain and stir
6b.During a 90 minute mash, I sometimes add a 15-minute extract batch that takes about an hour flame to filled carboy.
6c. Heat Mash out water
7. Add mash out water
8. start heating sparge water
9. vorlauf
10. first runnings
11. add sparge water
12. start heating first runnings in brewpot
13. vorlauf
14. sparge and add into brewpot
15a. boil per recipe
15b. if I'm doing back to back AG recipes, this is where I heat up strike water for the second batch and take the grain out of the MLT, dough-in for the second recipe, then get back to the boil
16a. add immersion chiller with 15 minutes left
16b. start heating mash out water for second batch
17. chill batch 1
18. rack into carboy while adding mash out to MLT
19. start heating sparge water
20. dump cold break out of brewpot
21. vorlauf
22. first runnings
23. heat first runnings
24. add sparge water
25. vorlauf
26. second runnings into brewpot
27. boil per recipe
28. during boil, clean MLT, start cleaning as much as I can.
29. chill
30. rack into carboy
31. clean up