Different equipment works different ways, too. It depends on your grain/water ratio, what kind of loss you get on your pot/pan, residual heat from the burner, how you mix it in, etc.
My numbers are estimations. With most of my equipment, I only drop about 8-12°F, so maybe take it down a notch next time when you try again.
These calculators also work well...I still use them all the time:
Green Bay Rackers--Mash Calculators
It could just be "hot spots", tho, and you didn't necessarily have that hot of a mash. How did it taste?
My numbers are estimations. With most of my equipment, I only drop about 8-12°F, so maybe take it down a notch next time when you try again.
These calculators also work well...I still use them all the time:
Green Bay Rackers--Mash Calculators
It could just be "hot spots", tho, and you didn't necessarily have that hot of a mash. How did it taste?