Thanks, Yooper. So for the record, my LHBS wasn't crazy when they suggested 165 for 10 min considering it was an extract brew.
I was told a few weeks ago that the time/temp wasn't critical because I was only after color/flavor, not fermentibles, but I tend to believe everything I read on the internet...
P.S. I grew up in the UP.
No, your LHBS wasn't crazy with the 165 degrees for 10 minutes. I'll suggest you go more for the 150 and here's my reasoning. If you practice going for 150, you'll get better at it and will be able to get pretty close to that temperature.
Hmm.....mashing temperature are right in that range so if you were to include some base malt sometime you could easily end up with a partial mash.
Gosh, the difference between a partial mash and a BIAB all grain is really only a difference of volumes so now that you can keep your temperature steady at 152, you can be doing all grain if you wish. :rockin: