forgot to reply last Monday.
I used my house IPA recipe, yet altered the water profile to target a mash pH of 5.40 (at room temp) and lowered my BHE to 70% to account for stopping the sparge a gallon short in order to have a richer wort.
final runnings at the end were 1.028. Mash pH was 5.4 dead on and preboil pH was 5.37 (all at room temp)
Despite lowering my BHE to account for the shortage and dilution, I wound up with 4-5 points over target on my gravity (1.069-1.070) so basically I could have left my efficiency alone. Kinda stumped but oh well. But wort was beautiful and break was spot on.
Will update again in a month or so when I taste the final dryhopped, kegged and conditioned sample.