AG to PM help needed
 

Here is the all grain recipe of Mutilated1's Carpathian Forest Dark Lager.

I do not have the ability to Lager yet but have been thinking about trying a Dark Ale after I get a few brews under my belt.

This is what I cam up with as a conversion. Now, I know that I am probably way off the mark, but if you could steer me in the right direction that would be great.


ALL GRAIN:

Malts:
8 1/2 #s Light Munich Malt 1.033 10L 85%
1/2 # Cara Aroma 1.036 25L 5%
1/2 # Chocolate Malt 1.029 350L 5%
1/2 # CaraPils 1.033 10L 5%

Mash:
Single infusion Mash at 153F for 80 Minutes. Sparged to about 7.5 gallons for the boil.

Hops:
1/2 oz Nugget @ 60 Minutes
1/2 oz Hallertauer @ 30 Minutes

PARTIAL MASH:

I have about a 5 pounds max on grains)

Malt Extract
4.5# Munich LME (20% Munich / 80% American 2 Row)

Malts:
3#s Light Munich Malt 1.033 10L 85%
1/2 # Cara Aroma 1.036 25L 5%
1/2 # Chocolate Malt 1.029 350L 5%
1/2 # CaraPils 1.033 10L 5%

Mash:
Single infusion Mash 6qts at 153F for 60 Minutes.

Sparge: Double batch sparge, 2x9qts a 170F

Hops:
1/2 oz Nugget @ 60 Minutes
1/2 oz Hallertauer @ 30 Minutes

Yeast: ???? any one got a suggestion for a good Ale yeast.

So, how did I do? I did this all on paper and in my head without the help of any calulators, web apps, or software.

Please be brutal, I gotta learn somehow.

Tim

I just realized that I have way to much wort after mash and sparge, so I need to fix this as well.

According to Beersmith, I should use Amber extract to replace the Munich.

What do you guys think.

Tim