Yesterday I made a barley wine with 23.625 lbs of grain. My target OG was 1.125, but I ended up with 1.097, much lower than expected. For some reason the mash in temp was a bit high, 162F. I threw in a few ice cubes, about 8-10, which lowered the temp to 156F. I stirred for several minutes, so I am sure any dough balls were broken up. I used Beersmith to calculate the amount of water and temps. Its been right on for most batches, and when it is off, its not by much. I use Rebel Brewers malt mill which has increased my efficiency to about 72%. Could the high temp of the start of the mash in hurt my efficiency? Or am I missing something else? I had been checking my OG's with my refractometer during the boil, but recently they have been very close so didn't bother. I know the beer will be ok, but trying to figure out what went "wrong" with this one.