You do have a pretty cool gift. There are various ways to work around full volume. A few mentioned by others above.
Don’t read a recipe and think you have to mimic the author’s every process and ingredient. Recipes should contain SG, FG, bittering reference, grain percents, hops: AA and their schedule, yeast used, mineral concentrations post boil, etc. You’ll have to make adjustments based on your system’s performance and ingredients available such as increase/reduce grain, adjust hop qty based on higher/lower AA, increase/reduce starting water volume, etc. How you get there on your system will have to be adjusted to get the results the author used to get there on their system.
One word of caution: that screen can get clogged with trüb so take steps to avoid getting stuck. That false bottom will help as will a hop spider or bags and even post boil whirlpool.
BTW, to end up with 5 gal in a keg you’re going to need to account for all losses to get starting volume. I believe 6.5 gal won’t be enough after accounting for fermenter loss, boil off, grain absorption, vessel dead space, etc. I start with 9 gal for my avg batch in a three vessel system with pump and hose loss. You’ll learn your system over time. I use even more starting volume for batches with more grain.
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