I am struggling to see how to get where I want with no sparge. For 6 gallons of a pilsner I have made before, I need 10.61# grain at 75% eff. To go full on no sparge, I need 35.36 quarts in my mash, which come out to 3.33qt/# which according to the chart will net me around 1.04 OG roughly, while I am shooting for 1.05. My profile has been adjusted to get only 5.5% boil off (and I have never been that low in the past, just trying to limit the amount of starting water as much as possible,) but I do have about .4G of deadspace. How do you no sparge for a beer this size with roughly the figures I have outlined? No Sparge is something I have wanted to do, but just cant seem to get the numbers I want to see in software to make the jump. Single infusion for the bulk of water and add a mashout step with boiling water to keep the WTG lower on the actual mash (seems to require too much of a second infusion or way too high of a temp)? Any thoughts would be a great help