I batch sparge. I'll just get that out of the way up front. And my efficiency sucks, at 60% on a good day. Bah. Anyways, there is nothing complicated about the brew session. I heat water, mash the grains with a single infusion to around 154 °F, sparge, rewet, sparge again, and boil. Then I chill with an immersion chiller while the wort is recirculated. Yeast is pitched from a starter. It ferments. I keg it. My soon-to-be-wife drinks it.