All grain to partial mash conversion

[robcoombs]

Just wondering if anyone has tried converting an all grain recipe to partial mash? I know how to convert the pale malt to DME but as far as the speciality grains are concerned not all of them can be steeped. For example this recipe below I was hoping to brew but the Vienna and Munich malts are mash only. I'd rather not replace them with more extract so are there any alternatives for these that anyone can recommend grain wise?

style: Black IPA

Brewer: Richard

Black; Black Like Your Heart IPA v2
10lbs Canadian 2-row
2lbs Vienna
1lb Munich
1lb Cara-munich
0.5lb Carafa Special III
0.5lb Carafa Special II
0.5lb Cara-Foam

3oz GR Magnum @ 60
2oz Cascade @ 20
2oz Amarillo @ Flameout.

Dry-Hop 1oz Palisade - for one week, after primary finishes.

IBUS: (not calculated) about 70. Yes I know it calculates at about 200, but the formulas are b.s.

Mash @ 152 w/5 Gallons, Sparge 168 w/4 Gallons.

OG about 1.070, FG ~1.015, ABV ~7.0%

S-05

[JamesC]

http://www.brewstock.com/brewstockbrewing.html

There are a few substitution charts around, that's one of them. Why are you wanting to swap them out for something else? I may be slow due to Monday morning lol...

[robcoombs]

I don't want to swap them at all but I'm still brewing partial mash, I had read that the grain I listed above have to be mashed and cannot be steeped. Therefore I'm looking for an alternative or idea to get around this issue. Thanks for the reply @JamesC

[Chris Craig]

Are you confusing partial mash with extract brewing?  In extract brewing, you steep specialty grains.  In partial mash, you actually do a small mash with the specialty grains.  In this case, everything but the 2-row, then use extract to make up the remaining fermentables.

[robcoombs]

Ah, I was confusing those @Chris Craig Would I just need a mash tun to complete a partial mash?

[Chris Craig]

Not at all. 

Get yourself a muslin bag.  Noble Grape will likely just give you one.  Then, crush all the vienna, munich, and specialty grains and put them into the muslin bag.

Heat some water in your brew pot to 152ºF (as per above recipe) and steep the grains for 30 - 45 minutes.  That should be enough for the starches to convert.  Then, remove the bag and set it in a colander to drain over the pot.  After that, just add the DME and remaining water to start your boil.

The amount of water you use to steep (mash) isn't important as long as it's enough to cover the grain bag.  You'll have to jockey the temperature knob on the range to maintain the 152ºF, but such is the way of a partial mash. 

The vienna and munich malts are going to be necessary in the mash because they'll provide the diastatic power needed to convert the starches in the other specialty malts.

[JamesC]

Here's another useful link for grain info (in my opinion,)

http://byo.com/resources/grains

[robcoombs]

Thanks @Chris Craig and @JamesC I appreciate it