BeerSmith Help on BYO Bombay After Dark Recipe from Oct. 12 issue

Hey everyone,

I'm having trouble getting this recipe to work out with my set up.

Here's the original extract recipe:
6.25 lbs Light DME
1 lb rice DE (15 min)

6 oz 2-row pale malt
8 oz chocolate malt
8 oz caramel malt (80L)
6 oz Carafa Special I malt (300L)
4 oz caramel malt (120L)

2 whilfloc tablets (or 2 tsp irish moss) (15 min)
8.8 AAU Cascade Hops (60 min)
1 oz Columbus hops (5min) -- didn't specify alpha
1 oz Columbus hops (0min) -- didn't specify alpha
1 oz Chinook hops (0 min) -- didn't specify alpha
1 oz Chinook hops (dry hop)

Wyeast 1056 (American Ale)

Instructions:
Steep 45 min at 153F in 2.8 qts water
Rinse grain bag with 1.5 qts 170F water
add light DME and water to get to 3 gallons
boil, with hop additions above, aerate and pitch at 62F.
Dry hop for 4-7 days.

Could someone take a look at my attached BeerSmith recipe and see what going on...my IBU and SRMs are way off. I tried inputting the steps as a partial mash.

Any help or comments are appreciated.
WjR

View attachment BombayAfterDark-BlackIPA.bsmx

I've been reading more forum posts on here...could not adding water to the ingredient list effect the IBUs and SRMs? I'm just trying to figure out if it's some with my ingredient list or if it has something to do with the equipment profile I have?

I basically steep my grains, add a little bit of water and extract, boil (adding hops along the way), cool in a sink full of ice, pour into fermenter with ~2 gal cold water, aerate and pitch yeast.

My mash ton/kettle is 4 gallon max, so it's very difficult to boil 3 gallons of wort b/c of the boil over at the beginning but it can be done.

Just wonder if there's a beer smith wizard out there that can tell me what's off...

Thanks, everyone.
WjR