So here's my confusion issue with AG. Mostly with using software.
I am using beer Smith, Bought the full version. It's great except I don't quite understand entering in my Mash Schedule. For example this is my recipe and instructions for this Sunday's brew. Could someone show me how (maybe with some screen shots) to enter this into beersmith so I can follow it? I only need help with the mash portion, I'm fine with ingredients and all that other hoop-la.
This is jamil's Hazlenut Porter and I really wanna do it right.

15-A Porter, Robust Porter

Min OG: 1.050 Max OG: 1.065
Min IBU: 25 Max IBU: 45
Min Clr: 30 Max Clr: 90 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 15.00
Anticipated OG: 1.064 Plato: 15.67
Anticipated SRM: 37.1
Anticipated IBU: 36.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.054 SG 13.43 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 10.00 lbs. Pale Malt - Crisp Marris Otte Great Britain 1.038 3
3.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
10.0 1.50 lbs. Munich Malt Germany 1.037 8
3.3 0.50 lbs. Crystal 60L America 1.034 60
6.7 1.00 lbs. Crystal 40L America 1.034 40
3.3 0.50 lbs. Black Patent Malt America 1.028 525
3.3 0.50 lbs. Chocolate Malt America 1.029 350
3.3 0.50 lbs. Chocolate Malt - Light Great Britain 1.034 200

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Pellet 5.60 32.2 60 min.
0.70 oz. Fuggle Pellet 5.70 4.1 15 min.
0.50 oz. Goldings - E.K. Pellet 5.60 0.0 0 min.
0.50 oz. Fuggle Pellet 5.70 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale (WYeast 1056 american Ale)


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 15.00
Water Qts: 19.50 - Before Additional Infusions
Water Gal: 4.88 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 60


Total Mash Volume Gal: 6.07 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Add an 8 oz can of Hershey's Cocoa powder about a minute or two before the end of the boil (the boil breaks up the clumps).

Add hazelnut extract to taste in the keg or at bottling time.

Ferment at ~67F.

Pitch lots of healthy yeast.

Hope that helps.


The section in RED is what has me thrown as far as Beersmith is concerned. What i did so far was added a Single Infusion, Full Body, Batcdh Sparge Mash Step. Then changed the water/grain ratio to teh suggested 1.3q/lb and changed the temperature to 154° and Step time to 60 Minutes.
Now for the Sparge Temp at 170 for 60 minutes, Are they wanting me to add 170° water to the sparge and let it rest for another 60 minutes, or Add apprx 185° water to hold a mash temp of 170 for an hour? I'm confused here and also how to enter it into beersmith.
I really want to understand this so I can start brewing better.