Thank you so much for all the help, this is exactly what I needed.
I checked it out and the other pot I have is 6 Q/1.5 G (in addition to the 5 G pot). If I use just a total of 2lbs of grains (1.5 munich and .5 wheat) it looks like all of that would fit in the 6 Q pot, including the 2.5 Q of strike water (just barely, it would be 5.66 Q of stuff in a 6 Q pot). Is that ok?
Either way, given this equipment, what exactly should my mashing method be? Temps, time, process, etc? I've read the brew in a bag thread but it seems like there are a bunch of different methods people use.
I understand that partial mashing allows greater flexibility in terms of the style of beer you can brew and ingredients you can use, since not all grains can be steeped. In the case of this beer, all the fermentables are available in extract form. What is the benefit of partial mashing in this case? To help get the beer below 1.020 at the end? To reduce caramelization of the extract? I'll definitely do it this way, but just wondering for general knowledge.