The recipe fits nicely into the 8A - Standard/Ordinary Bitter. The gravity (OG and FG), Color, and IBU's all fit.
As for the steeping grains, my only question would be the Aromatic Malt. It isn't crystalized, therefore it needs to be mashed. I'm not sure of your kettle size and stuff so I can't give you the very close approximation of how much water to use and stuff but I'll give you one based on an assumption that you have a 6 gallon capacity pot...
From Beer Smith:
Endov's Bitter
Taste Rating (50 possible points):
35.0
Brew Type:
Partial Mash Date: 01/16/2010
Style:
Standard/Ordinary Bitter Brewer: Endov...
Batch Size:
5.00 gal Assistant Brewer:
Boil Volume: 4.08 gal Boil Time: 60 min
Brewhouse Efficiency:
70.00 %
Brewing Steps
Check Time Step
01/16/2010 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 6.19 gal water for brewing
--
Prepare Ingredients for Mash
Amount Item Type
0.46 lb Aromatic Malt (26.0 SRM) Grain
0.46 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain
-- WARNING: Preheat Mash Tun - No equipment adjustments
made!
2 min Mash Ingredients
Mash In: Add 1.15 qt of water at 165.9 F
60 min - Hold mash at 154.0 F for 60 min
-- Sparge with 4.15 gal of 168.0 F water.
-- Add water to achieve boil volume of 4.08 gal
-- Estimated Pre-boil Gravity is: 1.051 SG with all grains/extracts
added
Boil for 60
min
Boil Ingredients
Boil Amount Item Type
60 min 4.00 lb Amber Dry Extract (12.5 SRM) Dry
Extract
60 min 0.97 oz Brewer's Gold [8.00 %] (60 min) Hops
15 min 0.26 oz Challenger [7.50 %] (15 min) Hops
0 min 0.34 oz Challenger [7.50 %] (0 min) Hops
-- Cool wort to fermentation temperature
-- Add 1.75 gal water (as needed) to achieve volume of 5.00 gal
-- Siphon wort to primary fermenter and aerate wort.
01/16/2010 Measure Original Gravity: ________ (Estimate: 1.039 SG)
01/16/2010 Measure Batch Volume: ________ (Estimate: 5.00 gal)
4 days Ferment in primary for 4 days at 68.0 F
01/20/2010 Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 68.0 F
01/27/2010 Measure Final Gravity: ________ (Estimate: 1.010 SG)
-- Bottle beer at 60.1 F with 3.8 oz of corn sugar.
4.0 Weeks Age for 4.0 Weeks at 52.0 F
02/24/2010 Sample and enjoy!
End-BeerSmith Recipe
So you would need to do a partial mash. You can use DeathBrewer's method and do this very easily. If you go to the all grain forum his method is one of the 'pinned methods' at the top of the forum. Basically you put your mash water in a largepot, in your case it doesn't need to be large at all, you can use a 4 qt saucepan. Just get your water up to where beersmith said and put your grains in a nylon grain bag and put them in the mash water. Leave it for 60 min. Remove the grain bag and keep that sauce pan filled with a few cups of wort. You then have a second pot with the 'sparge' water, it tells you how much in the recipe above... you put the grain bag into the sparge water pot for 10 min or so and dunk it a few times like a tea bag... you then combine your original sauce pan of wort and the sparge water into your boiling kettle (it can be the same pot you did the sparging in), and start your boil. When you get boiling just proceed as usual, add your malt extract and your first hop and your on your way... partial mashed and good.
Notice to keep your OG in line I had to reduce your extract down to 4lbs, that's not really necessary but to keep the recipe in the 8a category it is. When you partial mash you get better efficiency.
Again, check out deathbrewers pinned topic in the all grain forum for details and pictures about that stove top mashing method.
I also agree with David 42 about the Aromatic malt... this doesn't mean you can't experiment and use it... personally I use victory malt (7-8% of the grain bill) in my extract bitters and it is a wonderful addition to the beer giving it a biscuit like taste and a nice aroma...
Good Luck and let us know how it turns out!