Time it takes me? The only time I really count is the boil, which is around an hour or so. I can sanitize my fermentor during that hour, and little goes on before everything is tossed in to boil... and after it boils, I drop my brew pot into the pond and come back to it in a couple of hours during which I did something else. So, I'd say a brew takes as long as it takes to get the water to boiling, plus one hour, plus the five minutes it takes to pour the beer from the pot into the fermentor and hit it with the whisk.
Crushed grains should be good for months. I think the oldest stuff in my collection at the moment is 7 month old American crystal 20, which still seems fine. Grain is not something that will go off unless it is in a really hot, wet environment, then it will stale and might grow mold.
As to alcohol content, you need to take two readings with an hydrometer. One at the beginning, right as you add the yeast, and one at the end, right before you bottle. Subtract the second number from the first and multiply it by 131, and that will tell you what percentage alcohol by volume your beer is. See http://beeradvocate....ories_read/518/
As to concentrated boils, you need to up the the hops. The bittering hops will be less effective in a more concentrated boil, so you need more of them. Use the beer recipator at http://www.hbd.org/recipator
, enter the recipe as it is given, then use the resize button to enter the new boil volume and final volume, and it will calculate how to keep the hops consistent.
Edited by cdh, 13 June 2006 - 07:18 AM.