Collect 8 gallons of wort from the first runnings. Follow recipe as follows. Pitch 2 packs of yeast. Heat up and additional 7 gallons of water and sparge the grains a second time. After finishing the brew on the barley wine, repeat the process (60 minute boil instead of 90) with the second runnings for your English pale ale. You should be looking for a OG of 1.050. Add malt extract if necessary.
ferment barley wine for 3 weeks. transfer to secondary and age for 1 month before crashing to bottling/kegging.
ferment pale ale for 2 weeks. immediately cold crash and keg/bottle