So, I am gonna need some numbers to be able to help you. What ratio and how much grain are we talking for the strike/dough in? How much sparge water do you want? What do you need in your kettle pre-boil?
Yeah, I am having a hard time rigging it for my newest setup too. I have really well insulated tuns, but they are stainless and I don't know what to put for the specific heat. Beersmith is awesome, but another flaw is boil off percentage. This should be a number you know your kettle does, because all of us boil differently. I am planning on introducing steam into the boil while the burner is going also, so I will be adding +/- what I am evaporating out. It is gonna get tricky, but I have faith in Brad's upgrades for his brilliant program.