Use spring water for this recipe since its youur first one.
Things you will need to make brewing easy.
1: Grain bag to fit in your mash pot
2: Hop bags and small plastic clamps for holding them to pot
3: 5 gallon keg
4: CO2 tank with regulator.
5: Grain Paddle for mashing
6: Submergible chiller
7: Inkbird temp controller for your beer fridge or termination chamber
8: Starsan (sanitizer)
9: Picnic tap and hose
10: Extra fittings for keg connections.
11: Tilt Bluetooth hydrometer ( if you can swing it)
12: Filter to run between you're raking cane and hose.

Mashing:
Heat water up to 152 and then add grains slowly while stirring, keep water temp between 149 and 153. Every so often stir to keep from clumping. Do this for 60 mins. While you're mashing heat up 4. gallons of water to 170 in another pot.

Sparging:
Once you're done mashing its time to sparge with your 170 water. Find a way to bring grains above water then slowly run the 170 water over the grains to rinse all the sugar from the grains until 6 gallons or a little more is achieved.

Boiling:
Bring your wort to a boil and have 1oz of hops in your bag ready to put in the boil. Start a timer for 60 mins and then at 30 mins left on the boil add the other 1oz of hops.

Chilling:
You and do this a couple of ways, you can make a ice bath or use
a submergible chiller to bring down temp. You just need to make sure your beer is around 70 degrees before adding yeast.

Fermentation:
When your wort is at 70 degrees and you have a sanitized fermenter, put beer into fermenter and shake it up for 5 mins to aerate then sprinkle the yeast evenly on top of wort. I recommend dedicating a fridge to fermentation and ferment around 65-7 degrees or if you don't have the means, find a nice dark cool spot in your house to keep it at no more than 72 degrees. Beer should be done in 10 days or so. Check on it everyday and you should see lots of foam and activity happening and when all this goes away it should be done ( around 10 days).

Kegging:
This part is simple, take your fermented beer and grab your raking cane and hose ( sanitized) and gently put it inside the beer to basically syphon it out into the sanitized keg while trying not to suck up too much crap on the bottom (Trub). once its all in the keg, cap it off and set your fridge to 33 degrees, hook up your CO2 and turn it up to 30 psi for about 24 hrs. Check the carbonation and taste after that time.