A 1 point gravity deviation is well within the limits of measurement. I really doub t the "mash out" temp had anything to do with it. For a true "mashout" you not only have to hit 170+, but hold it for 20 min. or so to denature enzymes. My experience is that it doesn't really matter much. The main advantage of raising the temp at the end of the mash is to solubulize and hopefully convert any remaining starches in the mash. That's where any gravity increase comes from. The temp you hit was certainly hot enough to do that. There's a persistent myth that raising the temp will also decrease the viscosity of the wort and aid runoff, but experiments with room temp sparging have given lie to that.

A 1 point gravity deviation is well within the limits of measurement. I really doubt the "mash out" temp had anything to do with it. For a true "mashout" you not only have to hit 170+, but hold it for 20 min. or so to denature enzymes. My experience is that it doesn't really matter much. The main advantage of raising the temp at the end of the mash is to solubulize and hopefully convert any remaining starches in the mash. That's where any gravity increase comes from. The temp you hit was certainly hot enough to do that. There's a persistent myth that raising the temp will also decrease the viscosity of the wort and aid runoff, but experiments with room temp sparging have given lie to that.