What type of dried yeast did you get? For the brew heat up 1 gal of water to around 155 put all of your grains in a muslin bag and steep them for 30 min. In another larger pot bring 2.5 gal of water to a boil make sure you have enough room to add the water you are steeping your grains in to the pot. Once it comes to a boil turn off the heat add the lme, dme and steeping water. Stir this till everything is dissolved. Bring back to a boil. When it starts to boil add 1oz of your hops and boil for 60 min. When you have 10 min left in your boil add the other 1oz of hops. Cool your wort down put in fermenter top up to 5gal. Depending on the yeast the next step can be diffrent.
These instructions sound pretty good.
Inspired by a recent thread, be sure to check whether your grains are crushed or not. If not, you'll need to crush them.
A couple alternatives to simplify a bit:
1) Instead of using the two-pot approach, you could just add 2.5-3.5 gallons of water to a single pot, then either heat that to 155°F and add the grains and hold, or just add the grains at the start, heat continuously, and remove the grains when the temperature gets to between 160° and 170°F.
2) A grain bag is nice and simplifies things, but you can also just dump the grains into the pot and then strain them out when you want to remove them. You'll leave a few behind, but probably not enough to cause problems. But use a bag (muslin or nylon) if you can.
3) When cooling and adding to your fermenter, I prefer to add cold water to the fermenter first, because you don't have to cool the pot of wort for as long before adding it. Add a conservative amount of water, ideally straight from the fridge, then pour the mostly cooled wort in and top up to 5 gallons. (If you're using a glass carboy, be more careful about this, a thermal shock can cause it to crack or worse.)
The usual steps for the dry yeast would be to aerate the wort by rocking/shaking the carboy for a while (again, be very careful if you're using a glass fermenter). Then, once the wort is cooled to about 70°F, you can sprinkle (or dump, if you prefer) the yeast on top and mix it in. Better would be to boil about a cup of water, then cool it to around 90°F and sprinkle the yeast on top of that. Let it sit undisturbed for 10-15 minutes, then using a sanitized spoon, stir it up, and pour into the fermenter and mix.
If you don't know anything about the yeast, I'd shoot for 65-68°F for fermentation temperature, and up to 72° would probably be fine.
Also, there are a lot of sanitation steps in here that we've omitted, so look into those!
