I BIAB with a 44 qt Bayou Classic pot with the matching SS basket.
My bag drapes the inside of my basket, basket into the strike water, mash in into the bag.
The basket rests 3 inches above the bottom of the pot. Mash in temp isn't a problem, since I measure the water temp before mashing in. However, I have a question about mashout temps.
I was doing my 4th BIAB yesterday, was on my mashout, had my thermometer in the middle of the mash grains reading about 162 on its way to my 170 mashout, when the liquid layer in the 3 inches below my basket started to boil.
So my question is, if the middle of the grain is 162, but the wort immediately outside the grain is 212, do I still wait for the middle of the mash grain to reach 170 for mashout?
I think my biggest issue was that I had too much heat on, and should slow it down in the future, but just wanted to see what everyone thought. In this particular case, I took it off the heat and the middle of my mash grains got to about 167 over 10 minutes, so I considered that my mashout and was done. I was a little worried about tannins, but doubt much could have happened in the short amount of time the wort was boiling (about 45 seconds).