I am good with steeping grains. and could, probably, handle partial mash at this point, except for a lack of decent heat source for the larger amounts of water. For now I am stuck using our gas stovetop, until I get some more space to set up something with a larger burner. I doubt I can get more than a couple gallons of water to the boil on what I have now.
I do partial mash 5 gallon batches on the stove top. I do the boil in a 12 qt pot using the wort from the mash and add the extract at flameout. This improves hop utilization and also avoids carmelization of the extract.
This is just off the top of my head, but I could run the numbers in BeerSmith this evening if you need. Get an ounce of a high alpha bittering hop (centennial, nugget, etc), an ounce of cascades, 4 oz of C-60 and 3 lbs of extract. If you're using LME, you can add it after the boil and just stir to dissolve. You may need to add DME a little before the end of the boil to get it to dissolve (I get LME in bulk, so it has been a long time since I've used DME, but I seem to remember having trouble getting it to dissolve if I didn't boil it). If you want to do a partial mash, you can substitute some two row for part of the extract. I like using either US-05 or Nottingham. If you use liquid yeast, I'd go with WLP-001 or Wy056 (US-05, WLP-001 and Wy056 are all the Chico strain).
Crush the C-60. Heat a gallon of water to 160F. Put the steeping grains in a porous bag (there are muslin bags available for this, or you can use a paint strainer). Add the steeping grains. Let them steep for 30 minutes. If you're doing a partial mash, extend the time to an hour. Take the grain bag out and let it drain. Some people will squeeze the bag, but others say this leads to astringent flavors.
If you're doing a partial mash, use this for the hop boil. If you're only steeping, add about 1/2 lb of the extract. Stir until the extract dissolves. You may need to heat it a bit to get it all dissolved. If you're using LME, make sure there's none sitting on the bottom of the pan. Add 1/2 oz of the bittering hop and turn the stove on high. If you're using DME, watch for boil overs. Actually, with the hops, you may get some foaming with LME also, but not as much as with DME.
When it starts to boil, start a timer for 40 minutes. When the timer goes off, add the rest of the bittering hop. Set a timer for 13 minutes. When the timer goes off, add 1/2 oz of the cascades. seal the remaining cascade hops (preferably with a vacuum sealer) and put them in the freezer.
Set the timer for 7 minutes. When the timer goes off, remove the pot from the heat, add the extract and stir until it dissolves.
Cool it to about 80F and put it in the fermenter. Add enough cold water to bring it to the level you want. Aerate and add the yeast. Ferment it close to 60F (you can go even lower if you're using Nottingham). Let it ferment for two to three weeks. A week before you're done fermenting, add the rest of the cascade hops. Bottle or keg as usual.
This is sort of an APA (or maybe getting into IPA territory) along the lines of Sierra Nevada Pale Ale (but not intended to be a clone).
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