I've done 2 ag batches and both times i've done a split sparge (2 equal amounts) and both times the first sparge only raised the grain temp to a little over 150f (with an ending mash temp of 153) that's with sparge water approaching 175f. Why does beersmith always you to use 168f water? Is there an adjustment im missing? Should I raise my initial sparge to 180-185? Im confused.