I my first All grain brew today. This is how it went. (See the home page for the equipment used)

For a explanation of the equipment used see my home page.
The Recipe is a Hobgoblin Clone. (I've been told it's from "Beer Captured")

The boiler worked fantastic I added the water and turned it on to heat, this gave me time to weigh all the ingredients.

Water In the Boiler was at 77c, I added 5L to the cooler and a third of the grist, stirred. Another 5L and a third more grist. Another 5L and the remaining grist.
The Temperature was perfect at 68C so I stuck with the 15L .
I put the lid on and left it for 90 minutes. I had a drop in temperature of 1C. I did a starch check an it was fine (No starch left)
I collected 5L of wort and returned it. The Next 5L I also returned.
I then drained and added the wort to the Boil kettle. I'd estimated 7.7L from a 14.1L mash and got 8.6L from 15L so I was spot on (I think). Part way through the Mash I put another 17.3L on to heat to 77C to sparge with. I added it to the grist stirred and left 5 minutes. This was then drained returning the first 5L. I only got 15L out, I was expecting 17.3 so I sparged with another 2.3L. to give me the 25.9L required.
It took 30 minutes to get to a rolling boil and plenty of foam. (I think that's the hot break) It turned the flame down a touch and went through the Hop additions and timing, adding the Irish moss 5 minutes from the end.  I used the boil time to sanitise the carboy ready for the chilled wort.
The wort chiller was put in at the beginning of the boil to sterilise it. After the 60 minute boil from hot break, I ran cold water through it for 15 minutes to cool it to 25C. I collected the hot water from the chiller in a 5 gallon bucket added a table spoon of oxiclean and used it to clean the wort chiller.
The drain pipe has got aeration holes drilled in the end and
it seemed to do a good job.

When the keg was drained I dumped the grunge from the bottom and used the hot water from the chiller to clean the keg.

The hot break looks like it did a good job of getting the protein to drop out.
Yeast added and now I'm having a home brew! OG 1059. I used a dry Nottingham Yeast

All that was left to do was put a few bits away because I'd cleaned has I went.

The fermentation got going in under 6 hours.
4 days and things have stopped flying around and the bubbles have slowed a little.

It looks good enough to drink at 4 days.
  7 days in primary then racked into secondary to leave the trub behind and clear. FG was 1010 giving an health belly warming ABV of 6%

The Math.

Batch size 19l (5 gallon us)
Brew Kettle Loss 5L
Boil Loss / Hour 10%
Pre Boil Required 25.9L
Mash Tun Loss 2.3L
Absorption at 0.8L/KG 4.3L
Total Water Required 32.2L
Mash ratio at 2.7L/KG 14.1L
Sparge with 18.2L

Strike temp 77C to get 68C Mash
Sparge at 77C

Problems and thoughts.
The run of from the mash was as predicted after absorption losses but I didn't predict any secondary absorption from the sparge water so I had to sparge a further 2.3L of water.
I lost a lot more in the boil than predicted. I'd predicted 10% around 2.6l plus 5L left in the Kettle 7.6 in total but it was more like 10L so I've only ended up with 16L of wort instead of 19L. I'll have to ask advice on that!
The good news Is I ended up spot on for the OG. It would of been down if I had more wort.

Any comments, suggestions or questions then I can be found here. (Orfy)

"They take wheat barley, spelt, rye or oats, either one kind, or two or three together; they steep them in a fresh spring or good running running water or (which is even better) in boiled hop water, until the grain bursts out. Then the water is run off and the grains dried in the sun. The water in which the grain is steeped is kept; when the grains are dry they are ground in the mills and the meal is putis put into the aforementioned steep water. It is let boil for three to four hours and the hops added and all boiled up to a good froth. When that is done it is filled into other vessels. Some put a leaven into it and this soon gains a sharp biting flavour and is pleasant to drink."
Tabernaemontanus - 1588