Mash temp for partigyle?
I'm about to start my first partigyle, the mash water is on the stove and the grains are in my MLT. The first runnings I'm planning on making a barleywine, and with 21 pounds of grain, I'm thinking I should be mashing low (~150) so I don't get too high of an FG. However, I'm planning on souring my second runnings with the Roselaire blend, and for that I think I'd want a higher temp to make sure there's plenty for the bugs to eat.
Any suggestions on how to compromise between these two mash temps? All I can think of so far is mashing between the two preferred temps and adding the pound of panela/piloncillo I have to the barleywine to dry it back out.
For completeness, here's my grain bill:
14lb pale malt
1lb special B
0.5lb crystal 40
0.5lb crystal 80
additional adjuncts at my disposal:
1lb dark candi syrup
1lb table sugar
Keg: Citra IPA
Bottled: Belgian Stout, Dubbel, Quad/BSDA, Apfelwein
Secondary: Robust Porter, Brett B Amber
Primary : Saison, Barleywine, Barleywine second runnings on Roselare blend
On Deck: Brett L pale