I posted this beer recipe using my dad's account. I get my grains from the Fermentation Station in Meredith, but I hear there are some good home brew stores in the southern part of the state (I order yeast and hops in bulk online). I think this is a good choice for a first all grain attempt given the simplicity of the recipe. For a 5 gallon batch I would just cut each ingredient in half and ignore the burton salt addition (you should know your water chemistry before you start messing with it). Another good thing about the recipe is that if your efficiency is low, you'll make a nice special bitter. If you have good efficiency you'll have an ESB. Either way, you'll have a great beer on your hands. Since you've done partial mashes already, you shouldn't have any trouble making the leap to all-grain. Just pay attention to hitting your mash temp, don't slack on your sanitation, and you're in for a tasty beer. Let us know how it turns out.