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Brewing in the 3rd. 12 gallon mash and boil that will end up as 5 gallons of El Dorado IPA and 5 gallons of Summer Saison. The Saison will get some grains of paradise and won't get dry-hopped.

ProMash has been out of business for quite a while. If you need help re-installing on Windows 10 I can help. PM me.

You should be fine with enzymes although it could be quite a sticky mash. I would have some rice hulls on hand just in case. If you can multi-step do it.

Bravo. Golden Promise, Roasted Barley, and a long boil are all that is required.

No one knows the IBU contribution for a whirlpool at 180. Don't worry about what the calculators say. I do find that recipe to be an overly complicated hop schedule, but I suppose someone saw value in it.

What was your volume? 5 gallons I guess. Yes, you under pitched. However, that is an awfully high mash temp. I would be surprised if this beer finishes under 1.030.

Pilsner can be dry-hopped but I would go subtle. I would not want my excellent brewing and lagering overwhelmed by some powerful hop. My first choice would be Czech Saaz but out of the ones you listed I would go Amarillo, .5 oz for 5 gallons.

This is kind of expensive

How much Centennial do you have? I love to make a Bell's Two-Hearted clone but it requires all Centennial hops (about 6oz for 5 gallons).

I don't get this part: "A method I have heard of is letting it ferment all the way, making new wort, siphoning onto that, and then you have fewer measurements to take"

Weyermann

In my experience malted rye has more spicy rye "flavor" than flaked. You must watch the percentage though, over 25% of the grain bill becomes a sticky mash.

Brewing Oktoberfest. I picked up what I thought was White Labs "Fest" Lager but upon further inspection when I got home it is actually Fast Lager. I have not used that one yet. I don't really care if its fast since I am not planning on tapping the beer until September 27th.

Drinking Maibock. Brewing Oktoberfest. Seems right.

I would drop the Biscuit malt. Marris Otter has plenty of toasty/busciuty flavor on its own.

Marris Otter would be more of a Pale Ale Malt. At a quick glance, both Baird's and Munton's make a Pilsen/Lager malt.

If you leave out the Special B you won't get the dark fruit/plumb elements in the beer. Maybe a little from the candi syrup but not much. I would consider a FG or 1.017 for this beer to be very high and expect it to finish too sweet to the taste. I am not sure of the yeast Floreffe uses. I just...

Very good, clean, lager yeast.

I won't be very "Pale". Cascade is not very "Belgiany".

How about this for 5 gallons (all grain) ? .25 lbs Belgian aromatic malt .25 lbs Belgian special B 10 lbs Belgian Pale Malt 1 lb Belgian candi syrup (80L) added to boil .5 oz Magnum hops (boiled for 75 minutes) 1 Star anise pod (added at knockout) Wyeast 3787 (Trappist High Gravity) This puts...