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What was your OG? And beer usually finishes under 1.020, but much higher than 1.000. To be safe, I would say most commonly between 1.020 and 1.010.

Temp is very important. For example, if your gravity was 1.031 at 120 degrees F, you get an adjusted gravity of 1.041. I would suggest getting a good thermometer. You can get one on Amazon for $10-15. Also, +1 on the sparge temp being too low.

I'd use the 5 gallon for sparge, the 8 for a mashtun, and the 10 for your boil kettle. You will need to put in some valves. Then you need to consider if you want to invest in pumps of go with a gravity system. Also, you will have to either move your burner, or buy two more. Either way, it looks...

Did you adjust your gravity based on the temperature at which you took the reading?

Cleveland

I don't do extract, so I can't help you much there. But the hops caught my attention. I wouldn't bitter with Cascade. For what you're going for, I would go with Centennials at 60 mins instead.

That's a massive amount of bittering hops. What's the IBU come in at?

+1 on Amarillo and Cascade. Also check out this site

Have you considered coriander?

The grains look pretty standard, so you're good there. But really, it depends on what you're going for here. If you want a more complex flavor, then I would suggest adding more varieties of hops to your dry hop bill. Maybe some simcoe or centennial (or both).

What's the gravity?

You know what, I read the other two stickies, but didn't read this one. I'll check it out. Any other suggestions would be greatly appreciated. Thanks guys!

If you ever think you'll buy glass in the future, then just get it now. There's nothing worse than upgrading and being left with useless equipment.

Kegging is not an option as of right now, so what do you suggest I do if I want to bottle?

Best. Thread. Title. Ever.

extension

Ok, so I'm taking a short break from all-grain brewing, and I'm going to do a 5-gallon batch of cider. After searching through the forum and doing a bit of google surfing, I have decided to go with a quality pasteurized juice with no preservatives and Safale US-05 yeast. I have read a few...

Did you read the first page of the thread I linked? There are multiple answers to your question there. :mug:

I think you want to go for a fresh flavor, and IMHO the best way to do that is just to use fresh cucumber. I would rack right on top of the peeled, cut, and seeded cucumber in the secondary. Here's a thread that may help.