It's been so damn long since I did an extract batch, but I'm writing an article on homebrewing for a magazine and I need to include a recipe (along with directions), and I'd like to give them something relatively easy to start with...which means extract. So I need (obviously) amounts, which I can do, but it's really about the process. What temp do I steep the grains @? 150? It's literally been 3 years since I did this, so I just need a little help.

Here's my original AG recipe:

Code:
Sweet Baby Jesus Pale Ale v3.0

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-A  American Ale, American Pale Ale

Min OG:  1.045   Max OG:  1.060
Min IBU:    30   Max IBU:    54
Min Clr:     5   Max Clr:    14  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):        11.00    Wort Size (Gal):   11.00
Total Grain (Lbs):       20.50
Anticipated OG:          1.052    Plato:             12.80
Anticipated SRM:           7.6
Anticipated IBU:          46.0
Brewhouse Efficiency:       78 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:   12.22    Gal
Pre-Boil Gravity:      1.047    SG          11.57  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 82.9    17.00 lbs. Pale Malt(2-row)              America        1.036      2
  7.3     1.50 lbs. Victory Malt                  America        1.034     25
  4.9     1.00 lbs. Crystal 40L                   America        1.034     40
  4.9     1.00 lbs. Munich Malt(light)            America        1.033     10

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.50 oz.    Magnum                            Pellet  14.00  39.8  60 min.
  0.50 oz.    Centennial                        Whole    8.50   2.7  10 min.
  1.00 oz.    Cascade                           Whole    5.75   3.6  10 min.
  1.00 oz.    Centennial                        Whole    8.50   0.0  0 min.
  1.00 oz.    Amarillo Gold                     Whole   10.00   0.0  0 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  2.00 Tsp    Irish Moss                     Fining    15 Min.(boil) 


Yeast
-----

DCL Yeast US-56 Safeale American Ale Yeast


Water Profile
-------------

Profile:           
Profile known for: 

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs:   20.50
Water Qts:   13.00 - Before Additional Infusions
Water Gal:    3.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.63 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :       0  Time:   0
Saccharification Rest Temp : 154  Time:  60
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                170  Time:  10


Total Mash Volume Gal: 4.89 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.