Help with mash profile in BeerSmith-2.0

I'm setting up my first recipe in BeerSmith-2.0 that I will brew with a 20L Speidel Braumeister, and I'm having some trouble understanding how to correctly set up the mash profile. Here is what I want to do:

1. Add 25 litres of water to the mash tun and heat it up to 66C (150.8F)
2. Add the malts (4.4kg), and mash for 75 minutes at 66C
3. 10 minute mash out on 72C (161.6F)
4. Pull out the malt pipe and sparge with 72C water.

What is this method called in BeerSmith? Is this a single infusion or a 2 step temperature mash? I have attached a screenshot of my current profile. Does this seem correct?

Hi,

I can't help I'm afraid, but would be very keen to know the answer.

Cheers
Andy

I would set that up as a single infusion mash with a mash out step (temperature increase to 72C).