How would you parti gyle this beer?

[thrstyunderwater]

I'm making this again, it's really good:

Original Gravity 1.133 (1.119 to 1.139)
Final Gravity 1.033 (1.029 to 1.036)
Color 59° SRM / 116° EBC (Black)
Bitterness 68.5 IBU / 26 HBU ƒ: Tinseth
Mash Efficiency 55%
Batch size: 5.0 gallons
Alcohol 13.3% ABV

% LB OZ Malt or Fermentable ppg °L
76% 24 0 American Two-row Pale info 37 1
13% 4 0 Munich Malt - 10L info 35 10
3% 1 0 Chocolate Malt (UK) info 34 450
3% 1 0 Caramel/Crystal Malt - 60L info 34 60
2% 0 8 Caramel/Crystal Malt -120L info 33 120
2% 0 8 Roasted Barley info 25 300
2% 0 8 Debittered Black Malt info 34 550
31 8

hops
use time oz variety form aa
boil 85 mins 2.0 Nugget info pellet 13.0
boil 15 mins 1.0 Willamette info pellet 4.8
boil 5 mins 1.0 Willamette info pellet 4.8

I got the recipe from here: https://www.homebrewtalk.com/f12/bourbon-county-stout-clone-attempt-223746/index2.html

Anyway, it's so good I'm going to make 10 gallons of it! That's pretty much 50lb of 2 row and another ~5lbs of specialty malt. I figure out of 55lbs of grain I can parti-gyle it up. I've never done so.

I understand the general idea. I figure I don't need to remash unless I add in more basemalt. I'm going to mash this in two batches. Can I just collect 5 gallons from each mash, then keep sparging for another 2.5 gallons, giving me a 5 gallon lighter stout? What would you do?

 

[roastquake]

I think you would need at least 10 gallons to do the first mash, otherwise it would be incredibly thick, If you where to use 5 gallons of strike water, that would be about 0.1 quarts per pound. I think the grain would absorb a lot of that liquid

 

[brewkinger]

55# of grain at 1 qt/# would be 13.75 gallons of mash water and that would be a THICK mash.

I would lean more towards 1.5 qt/# for the mash personally.

What are your expectations for the 2 beers as far as style?