I agree with the others that you probably need to do some more research but I'll give you some basics. You need some base malt to go with that crystal. I rarely use more than 1 lb of crystal in a batch. Get 10 lbs of two row and only use 1 lb of the crystal. Make sure everything is properly milled. Combine your total of 11 lbs of grain with 3.5 gallons of 168F water and stir thoroughly to mix. Check the temp of the mash after you've added the water, it should be somewhere close to 150F. If it isn't, add more hot water or cold water to adjust until you're somewhere between 145 and 155. Since you say you have all of the vessels, you should have some way of holding that temp for an hour. you can use insulation, some sort of heating, or place the whole thing in the oven at 150F. With 20 minutes left on the 60 mash, heat 5 gallons of water to 175 . At the 60 minute mark, use you lauter tun (you have this right?) and slowly run the 5 gallons of water at 175 through the grain (1 qt per minute is about right). After you have collected roughly 6.5 gallons of wort, put it in your boil kettle in bring to a boil. As soon as you reach a boil, add 1 oz of your hops. Continue to boil for 55 minutes, then add your second oz of hops and let boil 5 more minutes for a total of a 60 minute boil. Then cool down with your immersion chiller (you have this too right?), pour through a funnel or via hose/ball valve into your fermenter, aerate however you normally do, then pitch your yeast (you are familiar with Mr. Malty right?
http://www.mrmalty.com/calc/calc.html it will help you determine how much yeast to use). Then let it sit for 3-4 weeks and bottle. Easy peasy right?
