Sanitize anything that will come into contact with the brew.
Then, bring 2-3 gallons of water to 150°F and put your specialty grains (in their mesh bags) in to steep for 20 minutes. Try to keep the temperature at 150°-160°F as best as you can.
Remove the grains and do not squeeze them! Just let them drain out a bit. (What you have now is a wort.)
Bring that wort to a boil, then remove it from the heat and add the liquid malt extract, stirring as you go.
Return your pot to the heat source and bring it back to a boil. Once it’s boiling again, add your bittering/boiling hops.
Then boil it for 55 minutes.
When your timer goes off, add the aroma hops and boil for 5 more minutes.
Take it off the heat and cool it down as quickly as possible. (Ice water in a sink works well.)
Once it’s cooled siphon it (with an auto siphon) into your fermenting vessel, leaving as much of the debris behind as possible.
Add unchlorinated water to make 5 gallons. Make sure it is at room temperature or cooler, then pitch your yeast by sprinkling it on the surface of the wort.
Then cover it with the lid and put an airlock in it.
Put the fermenting bucket in a cool and dark spot. You should see the airlock start to bubble within the next 24 hours.
Ferment for 2 weeks.
Bottling
Sanitize your bottles and all of your bottling equipment (bottling bucket, auto siphon, tubing and bottling tool).
Mix the priming sugar with 2 cups boiling water and let sit to cool.
Transfer the wort from the fermenting bucket to the bottling bucket (which has a spigot) using the auto siphon.
Add the cooled priming sugar liquid to the wort in the bottling bucket.
Connect the tubing to the spigot and a bottling wand to the end of the tubing.
Use the bottling wand to fill up each bottle, leaving about an inch of head space.
Cap the bottles and let them sit in a cool and dark place for another 2 weeks for carbonation.