I gotta tell you. I deeply believe that anyone who cares to brew beer can go ahead and start with unhopped extract, some specialty grains, and some hops. You'll hear folks go on and on about unhopped extracts and no-boil kits, but that makes so-so beer and doesn't teach you much about this "process" that interests you.
You can get a kit, if you like, and that will save you some trouble in coming up with a recipe, and there are some very good ones out there. If you like American Pale Ales, you can do something as simple as:
6# light liquid malt extract
1# 40L Crystal
1 oz Centennial or Amarillo hops, boiled for 60 minutes
1 oz Centennial, Cascades, or Amarillo hops, boiled for 15 minutes
Irish moss
SafeAle S-04 yeast
Have everything sanitizes and ready to roll before you begin. Your life will be much easier.
Steep the crystal malt in a steeping bag in about a gallon or two of water for 30 minutes @ 150-160F. Remove the gran bag, let it drain a little, and set it aside or just toss. Add the rest of your brewing water and bring it up to near boiling. Add your LME and stir gently until all syrup is dissolved (be thorough here). Bring everything up to a boil, skimming the foam as it comes up (you typically want to skim, as that foam will act like a lid and cause a boilover) until you have a stable, rolling boil. When you have a stable, rolling boil, add the first hop addition and set your timer for 60 minutes. Enjoy the quiet time while you brew, but keep an eye on the kettle, just in case a boilover tries to creep up on you.
When your timer reads 15 minutes, add the rest of the hops and the Irish moss. Enjoy the quiet time. When your timer reads 0:00, cut the heat and chill your wort as quickly as you can. If you happened to pick up a wort chiller, use it. If not, most folks use an ice water bath (fill the sink up with water and as much ice as you can, put the pot in there, uncovered, and stir the wort gently while moving the pot around a little (if you can) until you get cooled down to pitching temperature). Then, add any top off water you need to get to proper volume, pitch your yeast, mix it all up good (don't be afraid to get rough here, but don't make a mess), and be pleased with yourself that you are now a brewer.
Ferment with the SafeAle S-04 yeast for one week in the primary, rack to the secondary for two weeks, prime with 3/4 cup dextrose (roughly 5 oz.), bottle, wait a few weeks, chill, and enjoy.
TL