Originally Posted by BryanJ
There are a bunch of factors that beersmith uses to calculate the strike temp. You can change the qt/lb ratio if you want. Grain temp and mash tun temp do make a difference in the resulting strike temp.
Do you preheat your mash tun?
Yup, I sure did. I used to add 3 gal of 150ish water to the mash tun then dump it and add in my regular mash water. Lately I've been lazy and just heating my strike water 10deg over my dough in temp and then cover the mash tun for 10 minutes or so. Usually by then the temp has fallen to dough in temps so I start adding in my grain.
I even accurately input my grain temp into Beersmith.