I usually buy the ingredients at a local shop. My favorite amber so far is this one, and you can probably get all your supplies locally:
2 3.3# cans unhopped light malt extract
½# crystal malt
3 oz Styrian Goldings or Kent Goldings (boiling hops)
½ oz Willamette hops (finishing)
Yeast: White Labs WLP005 British Ale
Pour 1 ½ gallons of cold water into brew kettle. Place the grains in a muslin bag and add them to your kettle. Bring to a boil. When boil commences rinse grains with ½ gallon hot water and discard grains.
Soak cans of malt extract in hot water for 5 minutes. Add malt extract to kettle. Stir in, rinse out can and add it to the brew. Bring back to a boil. When boil commences add your boiling hops and continue to boil for 45 minutes. In the last 2 minutes add your finishing hops. Stir occasionally to prevent batch from burning.
Cool wort. Add 2 gallons cold water to fermenter. Add wort and top off to 5 gallons. Aerate and stir in yeast. Allow to ferment for 7-10 days. Rack to secondary for 1 week.
After that, I keg and force carbonate.
Primary #1: CTA v.4
Primary #2: Raspberry Wheat
Drinking Keg #1: CTA v.4
Drinking Keg #2: Raspberry Wheat
Up Next: Sierra Nevada Pale Ale knockoff