Did you double check your entries? Something seems off...but I can't tell 100% without looking at your figures.
What BeerSmith usually has me do is about 2 gallons to mash out to stop conversion of starches to sugars. Drain that and then sparge with another 3 or so gallons to get to my boil volume. Obviously every batch is different but it is usually around 40/60.
Up Next: Blonde Ale, German Pils
Primary: Pumpkin Spice Latte Stout
Kegged: Galaxy Dry Hopped Fort Point clone, Blonde Ale
Bottled: S'mores Stout, Blonde Ale