My plan was to add some brown sugar to the 2nd batch. That would boost it up, but I also don't want to start with to little. I guess I can see what my pre-boil gravity will be.
I think the trick is to not sparge at all for the Westy 12 wort, and just take the true first runnings. Then sparge and use that for the duppel. According to the MBAA, this should give you about 22.5% sugar in your Westy runnings and 15% in your duppel runnings, and there should be another 7.5% left to make an enkle. I am getting ready to brew this again soon, so I may actually try to get 3 beers out of one! I will look into blending to see what that entails at a homebrew level...cheers!