1 lb of base grain = .8 lb liquid extract = .6 lb dry extract.
I use Palmer's countertop PM method from BYO using 4 lbs of grain in a 2 gallon cooler. I mash all of my specialty malts with as much base malt as I can squeeze in to get to 4 lbs. I then figure out how much extract the base grains are worth, and subtract that from the total extract amount in the recipe.
Using BeerAlchemy, set your procedure to the partial mash setting for an acurate assesment of your recipe.
__________________ Primaries: Centennial IPA Conditioning: Duseldorf Altbier, '07 Barleywine On-tap: Dunkelweizen Also pouring: Weizen-bock, Solstice Ale '06
There's a ton of good threads with plenty of info/tips already on here, including links to some great articles and pdf files for doing it. Use the search function and you will find all the info you need.
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