I BIAB at home, but have been doing much research in anticipation of opening the brewery. Previously, I have been mashing thin at 1.5 quarts of water per pound of grist, but may be reducing that ration (at home, I BIAB- not so in the profession). 1.25 is a good one to start at, according to the pros when considering efficiency.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!
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