I updated the classes to include Rye malt with the corresponding Light/White Wheat categories, as the research I did, along with the flaked varieties being so similar, suggested that it would perform comparably.
Also, as a general note, this sheet will include the required calculations for a single batch sparge, which is quite the departure for sheets I have created in recent past (namely the LOB software) that only supported No-Sparge. Hopefully that helps people out.