Cereal mash temperatures in BrewSmith

[Cromwell]

I need to do a cereal mash as described in Palmer's "How to Brew", but I'm having trouble putting the steps into BeerSmith.
With 2.5 lbs of corn, I need about 7 qts of water (and a pound of malt).
But then I need to calculate the temperature the remaining mash should be so that when I add the gelatinized cereal to it, it will end up at the saccarification temperature. I can work through the decoction equations backwards to get there, I think, but it would be nice if BeerSmith did this for me.
Has anyone entered a cereal mash profile into BS that I can just copy?
Is there a way to do this at all?

 

[Dok]

IMO I would skip the mini mash and start your mash with a short protein rest with the corn cooked separately (boiled) without the malt then add the corn to the mash to raise the temp to 148-152 range. It would be just like you would do a step infusion but instead of adding boiling water it would be the corn cooked. What kind of corn is it?

Try this rest calculator. It always works for me.

http://rackers.org/calcs.shtml/