Hello all. I have a question about step mashing. I have a bunch of Firestone Walker clone recipes that I've been brewing and they have turned out great. However, I'd like to use all of the same brewing techniques that are used in the orginals including their step mash.They mash at 145 for 60 minutes and then raise to 155 for 30 before mashing out(I have been using a light bodied batch sparge in a cooler). I modified a beersmith step mash profile to include the appropriate temperatures but when I apply it to my recipes the estimated final gravity goes up quite a bit. The whole idea behind Firestones mash schedule is to make the wort more fermentable not less. For a stout it actually went up by 10 points! Am I doing it wrong?