I think all that's important is that the vessels are all big enough for the intended amount of beer you want to produce. I use an 18L mash tun, 30L bucket to sparge, a 25L kettle for the boil and a 30L fermenter. This is fine for beers up to 28L. Brewers friend does any calculations. I just...

If you have all the right equipment, of course you can. For a simple IPA I'd stick with a single infusion of around 65 or 66 degrees C.

Haha! There's so many Australianisms in this post I don't think any non-Australians would have a clue what your'e talking about. Bottle'o, slab, "rock into", schooner, stubbies... :D Generally it's pretty easy to tell typical lagers and ales apart. Lagers are usually crisp and dry with little...