Mini Mash Recipe Needed

Ok, I've found enough equipment of mine in storage to do a batch of beer this weekend. I've got an old 6 lb. bag of German Pilsener LME from Williams Brewing and I'm building the Mini Mash tun from a 5 gallon rubbermaid Victory water cooler.

Now I need suggestions for the grain and yeast (What kind? How much?). My fermenting temps on this project will be around 75 to 77 degrees for the primary, but my freezer should be in place about a week later for the secondary ferement.

Any suggestions for this "Vintage" 7 year old LME?

Thanks!

This will get you close to Rogue Mocha Porter:

1.75 lb 2-row
1.5 lb C120L
6 oz Chocolate malt
4 oz Munich
2 oz. Black Barley

45 min. @ 155

Bag 'o Extract

1 oz. Amarillo 60 min.
1 oz. Horizon 5 min.

Nottingham dried yeast can handle 75F.

Cool! Thanks. So do I need to have the grains listed crushed and mashed in at the same time? Do you rehydrate or make a starter for the Nottingham yeast?

Cheers,