DW, for the grains you have, the Munich is the only one that needs to be mashed, and it has low Diastatic Power. If you had those all together, the DP would be around 20 or 25, which is under the 35 often stated for conversion.
With the LME, and only a little grain that needs to be mashed, how far off were you?
So the Munich was not grain, it was LME, along with the Light LME. The only grains I mashed were the Crystal 40, Chocolate, and Black Patent. My PreBoil gravity was right on, but when I estimated the efficiency of extraction for just the mashed grains, my efficiency came to around 30%. Even though my volume was 7 gallons pre boil, I went back and mashed those grained again and increased the volume to about 7.5gallons. One problem I found was that my thermometer was about 20 degrees to low, so I was mashing in the 130 range. I had held it there about 30minutes before I figured that out, so I raised the temp to the appropriate range and left it about 15 minutes. I poured the extracted wort into the kettle along with the LME and only later went back and remashed and added up to 7.5gallons.-----------Having said all that, and I am appreciative of everyones' help, I transferred to the secondary today (I had good OG and FG), but found the color to be really more of a brown color than black. Did I not extract enough of the CHocolate and Black Patent malt? I know those malts need more alkaline water, and my water is much more suited for light beers.