I had to go find the recipe- I couldn't remember! No, it's different than yours, Don. It's:
3.3 Lbs Amber Malt Extract (LME)
2 Lbs Amber Dry Malt Extract (DME)
8 oz Crystal 60L
1 oz Willamette- bittering (60 minutes)
1/2 oz Willamette- finishing (5 minutes)
Dry Nottingham Yeast
Pour two gallons into 4 gallon or larger pot. Pour crushed grains into grain bag, and tie to close it. Put grainbag into water, and heat to 160 degrees and steep 20 minutes. DO NOT BOIL THE GRAINS. Carefully remove grain bag and let it drain into brewpot. Do not squeeze. Discard the grain-filled bag.
Heat pot to boiling. Remove from heat and add malt extract syrup and dry extract. Stir constantly until dissolved completely. Put back on heat and bring to a boil. Add bittering hops. Boil for 55 minutes, stirring occasionally. Add finishing hops and boil for 5 minutes. Turn off heat. Cool wort quickly by immersing pot in an ice bath in the sink. When wort reaches 70 degrees, siphon or pour into fermenter and add 3 gallons cool water to make 5 gallons total. Stir well with sanitized spoon. Check the s.g. (should be around 1.046), pitch yeast, cover, fill airlock and leave in primary for one week. A secondary is optional, but recommended.
Bottle with 5 oz priming sugar dissolved into 2 cups boiling water for 5 minutes. Pour this mixture into bottling bucket and siphon beer into it. Submerge the tip as to not aerate the beer. You should have a swirling action to mix the priming solution and the beer. Bottle and store at 70 degrees for 2-3 weeks.
That's it- it was very easy and very good/drinkable. Not my favorite beer but a nice beer and ready pretty quickly.