Look at this chart. Your first running, i.e. the wort in your MLT prior to ANY sparging should be close to these values:
For instance, using 1.5 qts per pound, maximum extraction would be about 1.082. You should be about to get about 95% of that (1.078). If you are not getting that, then you have conversion problems (temp, grain crush, pH, etc.)
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger