Also keep in mind that the beer temperature you enter in that, and other, calculators, should be the highest temp that the beer has been at, which in that calculator is the, "Beer temperature at bottling" field.
For example: If you were to ferment an ale at 64F, then ramp it up to 68F at the end, and then cold crash to 34F for a couple of days to crash the yeast and clear things up, the value you would enter in that field should be 68F. Even if when you're bottling it the actual temperature of the beer is 34F.