I just switched to doing AG brewing and my second AG batch was a Belgian Tripel kit from NB. I used a single step mash at 153 degrees (target was 151) for 60 minutes then sparged at 170 degree. My pre-boil gravity was 1.052 and I when into the fermenter at 1.063.
The target OG was 1.073 so what could I have done to reach the targeted OG?
With that speed of sparging you likely left a bunch of sugar behind. It’ll take a few tries, but just get the flow rates matched & managed. A quart per minute is pretty standard.
I would look into some of the other possibilities as well, especially since you’re just getting started with AG. Don’t worry about water chemistry until you’ve got everything else dialed in. If you can drink the water & it tastes good, you can’t be too far off. It might not be the perfect water for the style, but you’ll get close enough. Definitely not a 10 point difference. If something’s that far out of whack it’ll be more than noticeable in the regular water flavor.