I did a similar partial mash version of this recipe with the BIAB method on my stove top. I mashed 5 lbs of grain at 150 for 60 min in 2 gal H2O (roughly 1.5qt/lb) and sparged with about 1/2 gal H2O at 170, then added another 1.5 gal for a preboil vol of 4.25gal. Post boil vol was 3.9 and I topped up to 5 gal in the fermenter. Anyway, here's the recipe:
Amt Name Type # %/IBU
2 lbs Munich Malt (9.0 SRM) Grain 1 25.0 %
1 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2 12.5 %
12.0 oz Carafa I (337.0 SRM) Grain 3 9.4 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 6.3 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 3.1 %
4.0 oz Chocolate Malt (450.0 SRM) Grain 6 3.1 %
4.0 oz Roasted Barley (300.0 SRM) Grain 7 3.1 %
3 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 8 37.5 %
2.00 oz Hallertauer [4.00 %] - Boil 60.0 min Hop 9 21.3 IBUs
1.00 oz Hallertauer [4.00 %] - Boil 20.0 min Hop 10 6.4 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 11 -
0.50 oz Hallertauer [4.00 %] - Boil 1.0 min Hop 12 0.2 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029)
The WLP029 was washed from a batch of Kolsch that I brewed on New Years. I used a 2L starter to make sure I had enough viable yeast. I fermented at 64*F (beer temp) with an ambient temp of about 59-62*F. I saw 3-4 days of vigorous fermentation and now it has leveled off, with the beer temp matching the ambient temp almost perfectly. I will probably move it to a warmer area of my house (around 66-68*F) for a few days to allow the yeast to clean up, rack to a secondary and then lager in my garage for a month or so at 35-40*F. The color was perfect, almost as dark as a porter, but the mouthfeel was much lighter. It definitely has a lager smell to it, but I haven't taste-tested it yet.
I will make sure to come back to this thread and update on the progress and outcome of this batch in case anyone else is interested in making my partial mash version. Happy brewing to all!
EDIT: I'll also try to take a picture the next time I take a sample so we can get an idea of the color of this brew.