A couple things,
-by my calculation if you truly started at 1.2 and it went to 1.1 it should be about 13% abv., however these numbers are extremely high and distilling this with this amount of residual sugar and solids would likely be a nightmare. If I were doing a mash I would want to start at about 1.080 and try to get it down to as close to 1.005 as possible
-40 gal. of water with about 300 lbs of total grain seems nearly impossible to manage in terms of mash consistency--did you add more water?
-If you are working with cracked corn, like I mentioned, you need to boil the corn first to break down cell walls and expose the starch, then you need to cool it to mash temp. (140-150) and add your cracked barley and wheat. The enzymes will then convert all the starch in the barley, wheat, and corn. If you don't boil the corn, it will contribute nothing to the initial gravity.
-I may be missing something here but, with all due respect, you may want to research this type of mashing a little more
