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You mash first- all your fermentables in the 12 litres of water. Mash using that stepped mash plan, starting at 50°C. After your mash is completed, sparge and remove the grains from the wort. Then start boiling your wort. Since your boil is 80min, add your hops after 10min of a nice rolling boil- you don't add the hops while mashing (and you don't start the boil with your grains still in the mash). Don't cover your pot. Just check your mash and sparge water amounts, you'll want to end up with 10L after your 80mim boil is up, so you'll need to check your boil off rate.
Fermentation is done when it's done. As you say, can take a week, can take two weeks. If you have the equipment to measure gravity, you'll ideally want your final gravity to be stable for a day or two.
I usually batch condition (in your case room temp and fridge) and then bottle and then bottle condition for two weeks, but if you don't have the space you can bottle and follow the conditioning steps as best you can.
Fermentation is done when it's done. As you say, can take a week, can take two weeks. If you have the equipment to measure gravity, you'll ideally want your final gravity to be stable for a day or two.
I usually batch condition (in your case room temp and fridge) and then bottle and then bottle condition for two weeks, but if you don't have the space you can bottle and follow the conditioning steps as best you can.
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