CASCARILLO AMBER ALE - With A Partial Mash

Conduct a Partial Mash as follows:
0.3 Kg of VIENNA MALT
1.5 Kg of GLADFIELD ALE MALT

5.5 Litres of Mash Water at 67 degrees C for 60 minutes

Use 4.5 Litres of Batch Sparge Water (soak for 10 minutes)

Estimated size of wort from Partial Mash = 9.15 Litres

Then follow Coopers CASCARILLO AMBER ALE Recipe as written
https://www.diybeer.com/au/recipe/cascarillo-amber-ale.html

Result should be 23 litres @ ~5.0% ABV, instead of Coopers 4.6% for 23 litres

Coopers Std CASCARILLO AMBER ALE Recipe:

1. MIX
   In a good sized pot (around 8 litres) bring about 500g of Amber Malt extract to the boil with 5 litres of water.
   Add 25g of Amarillo Hops and boil for 20min.
   Then add 25g of Cascade Hops and continue to boil for another 10min.
   Add another 25g of Cascade Hops and remove from the heat to let sit for about 15min.
   Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel.
   Add the remaining 2.5kg of Amber Malt, stir to dissolve then top up with cool water to the 20 litre mark and stir thoroughly.
   Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 18C.
   Sprinkle the BRY-97 dry yeast and fit the lid.
   
   
2. BREW
   Ferment at 18C.
   On day 4 or after the foam has subsided, add the remaining Amarillo Hops (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
   Fermentation has finished once the specific gravity is stable over 2 days.
   Expected final gravity readings should be within 1006 – 1010