Check my recipe, Did I convert starches?

So I partial mash and am now concerned, based on another thread, that I may not have used enough 2-row to convert my unmalted grains. Is there a calculator online somewhere or a quick formula to determine how much base malt is needed to convert various unmalted grains etc.?

Here it is:

Fermentables
Ingredient Amount % MCU When
US Caramel 60L Malt 1.00 lb 9.5 % 11.4 In Mash/Steeped
US Flaked Oats 1.00 lb 9.5 % 0.6 In Mash/Steeped
US 2-Row Malt 1.00 lb 9.5 % 0.3 In Mash/Steeped
US Flaked Rye 0.75 lb 7.1 % 0.4 In Mash/Steeped
US Victory Malt 0.50 lb 4.8 % 2.6 In Mash/Steeped
US Chocolate Malt 0.25 lb 2.4 % 16.6 In Mash/Steeped
Extract - Amber Liquid Malt Extract 6.00 lb 57.1 % 18.6 End Of Boil

Any kind of calculator would have to know the diasatic power of the base malt. Although the information is available, it can be difficult to find.

I use a rule-of-thumb of one pound of base per pound of adjunct.

david_42 said:

I use a rule-of-thumb of one pound of base per pound of adjunct.

Click to expand...

Agreed. 6row or fully-converted 2row should be able to do 1:1.

Of course, an iodine test will help soothe such anxieties about complete starch conversion v. incomplete conversion.

This guide has some information on making a successful partial mash and classifications of different specialty malts and adjuncts.