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