Sorry I'm not going to be able to make it. Assuming brewing happens....
I never have had a stuck mash before using the same recipe. My guess on what happened was that during the dough in, someone else was stirring vigorously, and I never explained the false bottom concept. I think it got tipped, and mash got under it, plugging it. Oops.
What software are you using? Looks seriously cool but I don't see a mash schedule listed with temp and water amount.
Also, that's 13 lbs of grain/adjuncts. So far I've only done 8 lbs in that cooler with 2 2/3 gal water. I have a second Gott cooler, twice as large, for high gravity beers, that I'd be very happy to bring in. (The original owner wanted it for barley wines.) But it is at home and I'm in Portland. (Hey, any hacker spaces in Portland? I've already discovered Powell's Books, which is a hacker's wet dream. Shelves of tube amp books, stuff on Arduino, stuff on machining.... I've never been in a book store that large!) So I don't know the upper limits on how much my mash tun can hold.
Another factor to consider: It seems beer #1 had a stuck ferment, at 1.018 at racking. I'm hoping it will resume in the carboys now that the yeast is stirred up. But I'm thinking what could have happened, especially from others because I wasn't there. Some thoughts on possible causes:
* Adequate wort aeration when transferring to bucket?
* What kind of yeast was used? Was a starter used? How hot was the wort when the pitching happened? Problems pitching could do it.
* Did the recipe have lots of unfermentables? Did it have adequate yeast nutrients?
* Fermentation temp was initially high until we got Chillmon working. Usually too low cold shocks yeast, and sticks the ferment. (But too high is bad too; produces off favors.)