First partial mash - strong saison

[JimJimmyJames]

Hey everyone. I'm new here to this forum. I'm brewing my first saison which is also my first partial mash. Here's the ingredients I got from my shop.

5 lbs - dingmans pilsen malt
1 lb - dingmans aromatic malt
1/2 lb - briess carapils (dextrin)
3 lb - cbw Pilsen light DME
1 lb - briess flaked red wheat

1 oz - Czech saaz
1 oz - horizon ( substituted for simcoe cause the brew shop was out)

1 packet - danstar belle saison yeast

1 oz - sweet orange peels
1 oz - blanc soft candi sugar

How much water should I use for the mash and sparge? What should my temperatures be? When should I add the sugar and the orange peel? The guys at the brew shop gave me all of the directions and were super informative but as a beginner I just like to get several opinions on everything before I go ahead and brew. Looking forward to your feedback!

 

[JimJimmyJames]

Well this forum is not helping at all

 

[JimJimmyJames]

I guess I'll just talk to myself

 

[aboman]

I haven't done any partial mash, but standard mash thickness is usually somewhere around 1.25qt/lb-2.0qt/lb.

I mashed my saison at 148F for 90 minutes to get more fermentable sugars.

Add the sugar and orange peel at flame out.

Just my $0.02