So things didn't go quite as planned. I winged it more than I usually do (copious amounts of homebrew probably helped with this). I didn't hit my mash temps as well as I should. The extra grain (20 pounds) through me for a loop and I should have used a calculator instead of intuition. The result is I mashed at a lower temp than I wanted with a thinner mash for less time so efficiency really went down the tubes. I ended up with a 1.065 big beer with only about 4 gallons. The small beer was 1.033 which was pretty much on target but was a little short too at about 4.5 gallons.
The mash kept setting in the 144 temp range and I kept pulling some small decoctions to try and get the temp up and eventually got it to 152. I didn't calculate efficiency as I'm a little afraid of the number but that's ok, we'll see how it goes.
I ended up boiling 0.5oz of Hallertauer (4.7%AA) in a 15 minute decoction to give it a few IBUs. The big beer got the other 0.5oz for a 60 minute boil.
The big beer got a packet of US-05 and the small got a lacto starter I made with a quart of apple juice and the dregs from a Jolly Pumpkin. Tomorrow night if things look good, I'll add some yeast.
Since I didn't work up a formal recipe I won't post one but I did end up with 50/50 malted wheat and pilsner. The small amount of hops and nothing else went in except for the bugs.
For the lead up to the brew day, read this post.
*** UPDATE April 15 ***
After a couple of days in the kitchen, the temperatures were getting a little on the high side (78F) and I was getting some sulfur smells so I moved both fermenters to the basement. Today I checked on things; both are still slowly bubbling the air locks and the temperature is holding about 61F (ideal range for both yeasts is 59F-75F). The big beer is reading 1.020 (apparent attenuation at 68%) and the little beer is about at 1.010 (apparent attenuation at 69%). The big beer was reasonably tasty with some noticeable alcohol and still a fair amount of residual sweetness. The small beer was a little thin tasting but was getting a pleasant lactic sourness. There was definitely some sulfur taste but nothing that shouldn't disappear with a couple of months lagering.