1 boiling pot - as big as you can get and still maintain a boil if using an electric stove. We will top up to 5 gallons but as little as possible. Try for stainless as aluminum may react with the acidic wort and tarnish the flavor.
1 large stirring spoon for the kettle. I would stay away from wood unless only using during the boil.
1 fermenter - usually a 5.5 to 6.5 gallon food grade plastic pail sometimes called a Pickle Bucket.
1 Bottling pail - same as the fermenter but with a spout near the bottom to allow a cane to be attached for filling bottles.
Racking cane - for moving beer from primary fermenter to secondary one and/or between that and the bottling bucket.
Bottle cane - this has a nozzle on the end that fills bottles.
Food grade hosing to attach to the canes and bottling tools.
Air lock - allows the CO2 during fermentation to escape the sealed fermeneter.
Cleaners and sanitizers - to clean surfaces of gear and kill rogue bacteria and wild yeast.
Bottles , capper and caps for the finished product.