Make your first outing as simple as possible, relax and take your time. In other words DWRHAHB
Go for the simplest recipe you can find for the style of beer you like.
Modern malts really do not need a 2 step mash. Most malts are fully modified and don't need older more complicated methods. You can boil in 2 pots if needed, make sure you split your hops.
That web site and this forum where my inspiration to go AG.
I agree with keeping it simple! Single infusion mash your first FEW times. If you are worried about efficiency, throw an extra # of 2 row into the grain bill. What is the worst thing that can happen, more fermentables? My first time around I hit 69% efficiency, and have improved by baby steps from there. It is a piece of cake!
__________________
Wables
Beer-
On Deck: Yo Mama!
Primary: Oatmeal Stout, 219 APA
Secondary:Honey Blonde
Keggerator:Apfelwine, Honey Blonde
You can do the 2 pot method very easily. keep it simple and relax and enjoy your brew day. I did my 1st 2 ag's on the stove top and 2 pots going at once. They both ended up pretty good.
I'm wondering about the following recipe for a Kolsch:
Since I've got my Stout, Hefe, English Ale and APA in various stages, I thought I'd try to replicate (without lagering) a lighter beer that my wife might confuse for a pilsner.
If anyone can think of another Kolsch (or other similar) recipe, I'd love to hear it. Does this recipe seem basic enough for my first AG brew?
*****
All Grain Recipe - Kolsch ::: 1.048/1.012 (5 Gal)
Grain Bill
9 lbs. - Pilsner Malt (German if you have it)
1/2 lb. - Munich Malt (Light, 10L)
1/2 lb. - Wheat Malt
Hop Schedule (14 IBU)
3/4 oz - Northern Brewer (60 Min.)
1/4 oz - Northern Brewer (30 Min.)
- OR -
1.75 oz - Hallertauer (60 Min.)
Yeast
White Labs German Ale / Kolsch (WLP029) - 1800 ml starter
Mash/Sparge/Boil
Mash at 152° for 30 min.
Sparge as usual
Boil for 60 minutes
Cool and ferment at 65° to 69°
*****
I'm wondering about the following recipe for a Kolsch:
...
Mash/Sparge/Boil
Mash at 152° for 30 min.
...
I would mash it for a full hour. 30 minutes is a pretty short mash. You might not get all of the starch converted to sugar in that amount of time. Or... even if all the starch does get converted to sugar, it might not all be fermentable sugar.
You can test for starch->sugar converstion by taking a small sample of yuor mash liquid ad adding a dro of tincture of iodine or iodophor to it. If that turns black, you still have starch left.
-walker
__________________ Ground Fault Brewing Co. Proud member of the GRABASS Brewing Disorganization
Here's another use for your brewery control panel.
I've never checked for conversion; if you do an hour and can maintain your temp, you should be fine (not that it's not a best practice to check, I just never think to).
Isn't the time needed for conversion dependant on mash temp, too? Like, high temps (closer to 158) only need twenty or thirty minutes, but lower temps need more?
I agree that the best thing is to take it easy and slow, keeping it simple and fun. Keep some records so you can do future calculations around scrike temp and volume. Take the grains temp before mashing, the strike water temp before mashing, the volume of water and grain and the rest temp you get from that. Basically write down all the little details you can think of, or just DWRHAHB. You are about to enter a whole new world. Welcome to the majors! (sorry for the bias there)!
__________________ Before I learned to brew I was poor, sober and lonely. Now I am just poor.
Getting ready for my maiden AG voyage
I thought I'd try to replicate (without lagering) a lighter beer that my wife might confuse for a pilsner. 
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