Care to show us your last recipe? 25 points is a ton.
Like Denny said, if someone creates a recipe based on their brewhouse's 80% efficiency and you only get 70%...well you're doomed from the start. As far as crush goes, even the double milling is probably still not fine enough for BIAB. I can't say that for sure without seeing your grains, but it's probably the most likely cause for missing your predicted OG, if in fact you are missing it. For BIAB, the saying is "Crush til you're scared". Well I wouldn't go that far, but you should definitely be feeling a bit uncomfortable.
Also, how are you taking your gravity readings, and are you correcting for the sample temperature if need be?
Here's everything from brewfather, sorry for the verbosity
Vanilla Cream Ale - All grain
Cream Ale
4.9% / 12.2 °P
Recipe by
John Dibling
All Grain
5 Gal BIAB
64.2% efficiency
Batch Volume: 5.5 gal
Boil Time: 60 min
Mash Water: 8.76 gal
Total Water: 8.76 gal
Boil Volume: 7.75 gal
Pre-Boil Gravity: 1037
Vitals
Original Gravity: 1049
Final Gravity: 1012
IBU (Tinseth): 16
Color: 4.7 SRM
Mash
Strike Temp — 160 °F
Temperature — 155 °F — 60 min
Malts (10 lb 7.9 oz)
5 lb 0.1 oz (44.9%) — Briess Brewers Malt 2-Row — Grain — 1.9 °L
1 lb 14.3 oz (17%) — Briess Brewers Malt 6-Row — Grain — 1.9 °L — Mash
1 lb 14.3 oz (17%) — Briess Wheat White Malt — Grain — 2.3 °L — Mash
7.8 oz (4.4%) — Cara-Pils/Dextrine — Grain — 2 °L — Mash
7.8 oz (4.4%) — BestMalz Caramel Aromatic — Grain — 19.3 °L — Mash
7.8 oz (4.4%) — Briess Corn Yellow, Flaked — Grain — 1.5 °L — Mash
3.9 oz (2.2%) — Briess Barley, Flaked — Grain — 1.8 °L — Mash
Other (10.6 oz)
10.6 oz (5.9%) — Honey — Sugar — 1.3 °L — Boil — 10 min
Hops (1.27 oz)
0.44 oz (9 IBU) — Cascade 5.5% — Boil — 60 min
0.42 oz (5 IBU) — Cascade 5.5% — Boil — 20 min
0.42 oz (2 IBU) — Willamette 5.5% — Boil — 5 min
Hopstand at 170.6 °F
Miscs
0.833 items — Whirlfloc — Boil — 15 min
0.833 tsp — Yeast Nutrients — Boil — 15 min
1.667 oz — Vanilla Extract — Flameout
3.333 items — Vanilla Beans — Secondary
0.833 oz — Vanilla Extract — Bottling
Yeast
1.7 pkg — Omega OYL-044 Kolsch II 75%
Fermentation
Primary — 66 °F — 7 days
Carbonation: 2.4 CO2-vol