One additional question if I may;
What does the mash temperature have to do with the efficiency of the mash? AS I read different recipes and then go through Beersmith I see many different temperatures, some of which conflict with each other. Is there an article on this somewhere. I have read several recommended books but have not seen much addressing the exact reason for different mash temperatures?
Mash temp has pretty much nothing to do with efficiency, as long as you're within a 146-168F range and get conversion. What mash temp does influence is the attenuation (and therefore body) of the beer. Lower temps produce a lighter bodied beer, higher temps a fuller body.