All-grain Baltic Porter Partigyle: Advice/Critique?

Want to brew something relatively close to style, maybe a little darker, stronger and with slightly more roast. I don't have any brewing software so I've been scouring the web for recipes and the following is what I've come up with. I'm trying to keep the grain bill simple (BJCP says Vienna/Munich, Carafa and maybe some crystal). Was thinking of making the second beer an India Brown, and adding some additional grain to the second runnings. Anyway, here's a rough idea of what I'm looking to do...

Baltic Porter
6 gallons
Assuming 65-70% efficiency (usually what I average for BIG beers)

16.5# Vienna Malt
6# Munich Malt
1.25# Dehusked Carafa III
12 oz. Special B

75 minute boil
1 oz. Magnum (14.4 AAU) at 60 min.
.5 oz. Mt. Hood 15 min.
.5 oz. Mt. Hood 5 min.

Yeast: German Alt/Kolsch or San Fran Lager (Wyeast)
Ferment around 60-65 for 2.5 weeks
Lager for 6-8 weeks


SECOND RUNNINGS: Hopburst American Brown
Mash additional grains: 1# Maris Otter, 8 oz. Wheat, 6 oz. Aromatic, 4 oz. Victory, 4 oz. Chocolate Malt

60 minute boil

1 oz. Northern Brewer 60 min.
8 oz. Brown Sugar 20 min.
1 oz. Simcoe 15 min.
1 oz. Chinook 10 min.
.5 oz. each Columbus & Nugget 5 min.
.5 oz. each Simcoe & Centennial After Flameout

Yeast: Wyeast 1335 British II
2 week primary at 65-67 degrees
1 week cold crash
Bottle

Anyone????

Really old thread but I'm thinking of doing a BP with parti gyle. Any tips or notes? Have you done it again?

You got your first reply after 6 years!!! A record?