This seems to be getting WAAAYYYY too complicated. Here's what I do....mash with about a 1.5-1.75 qt./lb. ratio. At the end of the mash, drain into your kettle and measure how much wort you have. Subtract that from the boil volume you want. Heat that much water to 185-190F. Stir it well into the mash, vorlauf a bit and run it off into the kettle. That's all there is to it. Beersmith is a great tool, but it's NOT instructions about how to brew. Use it for what it is and don't let it boss you around!
For more info on batch sparging, see
www.dennybrew.com. I've done it for 426 batches and nearly 15 years. I wouldn't consider any other technique for sparging. I average 85% efficiency.