Would you be willing to share your partial mash recipe? I’d love to give it a try.
I can share, but must disclose that it's not my recipe. It was found in an issue of BYO Clone Recipes (date unknown)
Recipe: (Copied word for word from the "Stouts" page).
Guinness Draught Clone (5 gallon 19L, extract with grains)
OG=1.038 FG=1.006 IBU= 45 SRM=40 ABV= 4.2%
Ingredients:
14.5 oz Muntons light dried malt extract
2.66 lbs. Muntons light liquid malt extract (late addition)
1 lbs 6 oz. English pale ale malt
10 oz. flaked barley
1 lb. roasted barley (500 °L)
12 AAU East Kent Goldings hops (60 min)
Wyeast 1084 (Irish Ale) yeast or White Labs WLP004
.75 cups corn sugar (for priming)
Step by Step
Place crushed grains and flaked barley in a steeping bag. In a large kitchen pot, heat 4.5 quarts (4.3L) to 161 °F and submerge grain bag. Let grains steep for 45 minutes at around 150 °F. While grains are steeping, begin heating 2.1 gallons of water in your brewpot. When steep is over, remove 1.25 qts. of water from brewpot and add to the "grain tea" in steeping pot. Place colander over brewpot and place steeping bag in it. Pour diluted grain tea through grain bag. Heat liquid in brew pot to a boil, then stir in dried malt extract and hops and begin the 60 minute boil. With 15 minutes left in boil, turn off heat and stir in liquid malt extract. Stir well to dissolve extract then resume heating (keep the boil clock running while you stir). At the end of the boil, cool wort, and transfer to fermenter. Add water to make 5 gallons, aerate wort and pitch yeast. Ferment at 72 °F
I use 1 pound of DME and 3 pounds of LME. For the Pale ale malt in the mash I've used Maris Otter and Malting Co. of Ireland Stout malt and can't tell much difference. I also use Nottingham yeast. Makes a respectable stout. Not an exact clone of Guinness but pretty close. I keg and dispense with a 75/25% Nitrogen/CO2 blend through a traditional stout faucet.