Dry runs and finalizing the steps for Brew Day

For a first time brewer, the number of steps is a bit daunting (10+?). In addition, the steps vary from manual to manual, website to website, forum to forum. So, I decided to do a couple dry runs and make sure I have all the essential steps in a nice list. My brother-in-law, Zeon, helped a great deal. :)

Here's what I'm planning to use for Brew Day, below. Note the steps have already been modified to brew the German Hefeweizen (i.e. no steeping step for grains).

Day-of Preparation Materials (in addition to the kit)

1. 3 gallons of cold bottled water (used for topping off the wort in a partial boil)
2. Ice (used for quickest cooling the wort)

Brew Day Steps

Sanitization Preparation

1. Add 5 gal of water to fermenter
2. Add 1 oz Star San to fermenter
3. Add water to top off bucket
4. Seal with lid and slosh around
5. (wait during boil step below): Add Star San and water to bottling bucket
1. Add thermometer
2. Add stopper
3. Add airlock
4. Add spoon

Brewing

1. Remove yeast from fridge and let it settle to room temperature (4 hours before use)
2. Put 3 gal water into kettle and bring to boil
3. Turn off heat and mix in malt extract
4. Turn on heat and bring to boil
5. Add hops
6. Boil for 60 minutes, ensure it doesn't bubble over
7. Sanitize equipment (see above)
8. 15 min prior to the hour, prepare ice bath
9. At 60 minutes, remove hops
10. Put kettle in ice bath
11. Cool to 130 F
12. Drain fermenter
13. Add 2 gal of cold water to fermenter
14. Add wort to fermenter
15. Top fermenter to 5 gal with cold water
16. Take hydrometer sample
17. Pitch yeast
18. Place lid on fermenter
19. Attach stopper and airlock (make sure it has water in it0
20. Store in a dark place, temp between 65-70F.