I did a step infusion BIAB on my last brew -- 15 min protein at 122, 45 min sacch at 154, then mashout at 168. At least that was the plan... my step to sacch left it at ~151 instead, so some of the water that should have stepped me to mashout went in early to compensate. So the mashout was pretty puny, only bringing me up to ~155. Still, I was pleased with the process overall -- much less hassle than trying to do direct heat steps on my wussy electric stovetop, and my efficiency was quite a bit higher than my previous BIAB mashes.
Fermenting: Uwharrie Mountain Mead, Bohemian Pilsner
Conditioning: RBC Hidden Pipe Clone, Naked Red
Drinking: Edwort's Apfelwein, Motueka Wheat, VIP ESB