First of all, everyone here has good intentions and everyone here wants you to make a good beer. With all due respect for the opinions of everyone else; I really like your approach and IMO it will result in you being a good/better brewer in the long run. Like a professional brewer would do a test run on new equipment with just water, you will learn from your batch with just 2row and c40. Guess what that batch of water tastes like, water, it tastes like water. The important part is that they learn a few things from the brew. The other posts are correct in that those two grains won't produce a great beer. I can tell you one thing though, the brewer who can make a drinkable brew out of 2row and c40 can, later on, make a great beer of any style he chooses to try and make. That said you will find this beer lacking in character so in subsequent brews you could like Ray Daniels mentions in Designing Great Beers pg 173, "up to 5% of the grist MAY include Munich, Vienna, aromatic, biscuit, Victory, or toasted malt to increase the malt complexity of the beer..." The more batches you brew the better handle you'll have on the process of brewing and at that point you'll have the chance to use those grains and many more and you'll know exactly what they bring to the beer. Cheers, j