Using Beersmith it shows you have 43% eff. That is really low, I mean based on that to hit the OG estimated you need 9# of each of the base malts, which at that level will lower your eff even more. Something is really off. Either the crush of the grains, your MLT, the sparge temp, volumes, or water PH.
Do you have any tools to try to double and triple check any of these? Mutliple thermometers, graduated cylinder, a grain mill, PH meter. I would see about getting those and finding out where the problem is.
Also do you stir your mash after dough in?