Mashing in a Rye

[The Booze Pipe]

Mash in day tomorrow! Using a modified Large Batch method to mash in 100 pounds of grains. My big hang-up here is that there are no good mash calculators for home distillers, that I am aware of!

recipe is 50% malted rye, 35% flaked rye, 10% malted barley, 5% corn (because I have it on hand). I'll dough-in the malted rye and pre-gelled corn with 168f water.

But the hang up is the second addition of water and what temp it should be. According to my methods, I've come up with 190f for the second addition of water and the remaining grain. Seems high to me so I could use a bit of feedback here. Closure to 170 would seem more reasonable. You all-grain beer brewers let me know!