Low alcohol/old grain correllation?

[Rackerman]

I am seeing low gravity readings for a Blond Ale recipe I'm working on and am looking for the most sensible way to increase the alcohol content. I've now knocked down a 5 gal and back-to-back 12 gal (combined in a 30 gal fermenter). I'm posting my brew logs below.

A few important points: the grain I'm using is over a year old. I'm in Costa Rica. It's hot and humid. My Breiss 2-row has weevils - some of the satchels have lots and lots of them.

Obviously, I should throw away my grain and start a-new (I've actually thrown quite a few of the bag away). However, grain is incredibly difficult to get here and I'm bumping up my recipes by about 15-20% on the 2-row to make up for the buggers. I'm awaiting 1,500 lbs of fresh grain, however it's Central America and things can take a ridiculously long time to come to fruition. Any suggestions for bumping up the booze?

Thanks.
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Brew #1
3/8/10 - Kai's Angry Blond (5 Gallons)

2-Row: 4.55 Kilos/10 Lbs
Caramel 120L: 1.5 Kilos/.33 lbs.
Munich 10L: 1.5 Kilos/ .33 lbs.
Yeast: SafAle US-05

3.54 gallons strike water (1.33 qts/gal) heat to 72C (162F)
Mash at 66.5C (151.75F) -- 64C-68C
Mash out 45 minutes
4.66 gallons sparge water (1.75 qts/gal) heat to 77C (170F)
ran out of gas after sweet runnnings recirculation, switch tank and then recirculated for 10 minutes

Boil 60 minutes

15 minutes : .5 oz cascade, .5 oz galena
Flame out: .25 oz cascade

*Plan to pitch berries in secondary after ferm has stopped.

1.034 OG reading at 86F... adjusted 1.037

Ferment in cold room at 68F

3/18/10
Racked to corny keg
1.012 FG at 70F... adjusted to 1.013.
ABV= 3.1%
_______________________________

Brew #2:
3/15/10 - Kai's Angry Blond... 10 gallon double-batch (24 gallons yield total)

2-Row: 9.1 Kilos/20 Lbs
Caramel 120L: .45 Kilos/ 1 lb.
Munich 10L: .45 Kilos/1 lb.
22 Lbs Total
Yeast: SafAle US-05

7.32 gallons strike water (1.33 qts/gal) heat to 74C (165.2F)
First Run: HEATED TO 74.5C (MORE LIKE 8 GALLONS OF WATER)
-----------
Second Run: HEATED TO 73C

90 min. Mash at 66.5C (151.75F) -- 64C-68C
First Run:
90 MIN. MASHED IN AT 69C - STIRRED
50 MIN. DECREASED TO 60C - STARTED BURNER
30 MIN. INCREASED TO 75C - TURNED OFF BURNER - STIRRED
15 MIN. DECREASED TO 74C - STIRRED
0 MIN. RECIRCULATE THE MASH - STILL WAITING FOR SPARGE WATER TO HEAT
-15 MIN. STILL WAITING FOR SPARGE WATER TO HEAT
-25 MIN. SPARGING
*TOTAL OF 115 MIN MASH*
MASH OUT
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Second Run:
90 MIN. MASHES IN AT 68C
60 MIN. MASH AT 64 - STARTED BURNER
45 MIN. MASH AT 71 - TURNED OFF BURNER
35 MIN. MASH AT 70
25 MIN. MASH AT 68
0 MIN. MASH AT 66 - TUNED ON BURNER LOW
MASH OUT

9.63 gallons sparge water (1.75 qts/gal) heat to 77C (170F)
Mash out 45 minutes
First Run: MASH OUT 50 MIN
----------
Second Run: MASH OUT 50 MIN

Boil 60 minutes
First Run: BOIL 60 MIN
-----------
Second Run: BOIL OVER AT 5O MIN, BOIL FOR TOTAL OF 60 MIN

First Run: 60 minutes : 1.5 oz cascade, .5 oz galena
10 minutes: 1.5 oz cascade
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Second Run: 60 minutes : 1.5 oz cascade, .5 oz galena
NO AROMA HOPS

First Run O.G.= 1.040
_______
Second Run OG = 1.032

Both batches were chilled and racked to 30 gal food-safe container. Approx. 26 gallons.

Plan to pitch frozenberries in secondary after ferm has stopped.