Third AG and need double checked

[blanstuf]

Saturday I brewed my third all grain batch, the Double-W Stout from the recipe section. I put my numbers into the Brewer's Friend calculator to find out my efficiencies but wanted to see if someone could double check me. To make things a little more complicated, after collecting enough wort for the main boil, we decided to run off a few gallons for a second smaller brew. Here are the numbers from my notes for the main brew (the gravity numbers I wrote down were without the temp adjustments):

First runnings: 120 degrees, 1.070, 3.75 gallons
After first sparge: 120 degrees, 1.060, 8 gallons
After second sparge: 116 degrees, 1.058, 9 gallons
Into the fermenter: 70 degrees, 1.120, 5 gallons (estimated based on being 4 points short, forgot to measure)
Efficiency not including smaller brew: 67%

And here are my much less exact notes for the smaller brew. We collected approx. 3 gallons and boiled it for probably 3 hours. I took a gravity reading about 2 hours in and considered that the start of the boil.

Put on stove: ? degrees, 1.022, approx. 3 gallons
"Start" of boil: ? degrees (I did chill it), 1.048, ? gallons
Into the fermenter: 70 degrees, 1.062, very close to 1 gallon (split 50/50 into two 1 gallon jugs)

So here is what needs double checked:
(Big batch OG + (Small batch OG/Total Gallons)
(1.120 + (1.062/6))=1.130 in gallons
So according to the calculator, I got 86% total efficiency. Did I do the math right? Here is the grain bill, thanks in advance for any help:

20.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 81.63 %
1.50 lb Black Barley (Stout) (500.0 SRM) Grain 6.12 %
1.00 lb Special B Malt (180.0 SRM) Grain 4.08 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 2.04 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 2.04 %
0.50 lb Chocolate Malt, Pale (200.0 SRM) Grain 2.04 %
0.50 lb Rye Malt (4.7 SRM) Grain 2.04 %

Pics are for your viewing enjoyment

 

[blanstuf]

And since there are no replies yet and I don't want to start a new thread...

For the small beer, I didn't run any numbers to figure out how to hop it... I just added the small bits I had laying around. After putting my quantities into the BF calculator, it says the beer will be in the 190 IBU neighborhood. I haven't tried it yet but could adding some lactose help offset some of the bitterness it is likely to have?

This is what I added:
.25oz Magnum 60 min
.5oz US Tettnang (6.1%) 30 min
.5oz US Tettnang (6.1%) 2 min

 

[acidrain]

Did you take gravity readings with a refractometer or hydrometer? If it was a hydrometer, your data is worthless at those temps.
Are you saying you waited for the wort to cool slightly to those values? Those weren't your mash/sparge temperatures, right?

 

[blanstuf]

Hydrometer - for all of my gravity readings, I pulled a sample, dropped my thermometer in it and let it sit for a minute. I wrote that number down, pulled out the thermometer then dropped the hydrometer in, spun it 3 times and wrote the reading down. Both numbers were written down exactly as observed (same numbers listed above).

I put my numbers in a spreadsheet that adjusts the readings so I knew how much I needed to collect and it said 9 gallons and boil to 4.9. I did collect 9 gallons preboil, boiled for an hour down to 7 and then the actual boil for another hour to get me to 5 gallons. I should have went 5 more minutes.

 

[Kingbogart]

Based on the numbers you've provided for the big beer, I would say that yes it was about 67%.

But as acidrain mentioned you really can't get accurate measurements from a hydrometer so far from its calibration temp. Mine in particular is calibrated for 60, and if you get much above 80 their little conversion chart really doesn't work. So while your numbers add up for 67% all that information is potentially based on false data.