Bitterbrush,
We think your question may have been misunderstood or maybe we are misunderstanding. To us, it sounds like BeerSmith correctly targets your basic infusion temp but doesn't hit the desired mash out temp. We also understand you are at high altitude and have a 204*F boiling point. First - be sure you tell BeerSmith what your boiling temp is. This is done at the top left of the Mash Profile box. I think you will find that it will takes too much water to get the mash out of 168*F and still have any left for sparging.
Here's what we do for the same reason. We always Batch Sparge. So we use our sparge water rather than our mash water to bring the grains up to Mash Out temps. We set it up by selecting one of the three "Single Infusion, XXXX Body, Batch Sparge" profiles. This is a single step, no mash out. We open the Mash Profile "Details" and check all three boxes to (1) Batch Sparge using batches that fill <90%> of the mash tun volume. (2) Sparge using equal size batches. (3) Drain the mash tun before starting the batch sparge. Look at your "Brewsheet" to see the volume of your first sparge step. Now you monitor your mash temp and especially the ending temp. Say your step was 150 and you end at 147. Use the "Strike/Infusion Temp Tool on the tool bar at the left of the screen. Set up the calculation as "Initial Strike", then your "Target Step Temp" as your desired mash out temp of 168, the "water to add" is your first batch sparge volume, then under your Starting Conditions, enter the grain weight and use your mash ending temperature ( say the 147*F ) as your grain temp. This will give you the temp of your sparge water that will bring the grains up to or very near mash out temp. Stir well then hold it there for 15 min. before draining. Works like a charm. We are consistently in the 85% to 87% efficiency range using this method.
Clear as mud?? ??? Try it, you'll get it and it will work for you too!
Sound like you are well on your way!! Good Luck!
Preston
