First dubbel

Planning on brewing my fourth ever batch, a dubbel in a few days. I picked up ingredients for the Dubbel Trouble recipe posted on the American Homebrewer's Association site, which follows:

13.0 lb (6.9 kg) Belgian Pilsner malt
0.75 lb (340 g) Special B malt
0.50 lb (227 g) Wheat malt
0.75 lb (340 g) Dark candi syrup
1 oz (28 g) Hallertau Hersbrucker (4.75% AA, 90 min)
0.75 oz (21 g) Spalter Select (5.0% AA, 15 min)
1 oz (28 g) Saaz (3.5% AA, 15 min)


Yeast: 1 vial White Labs 530 Abbey yeast
1/2 gallon starter

Step mash for 45 minutes at 105 °F (41 °C), 30 minutes at 140 °F (60 °C), raise over 30 minutes to 160 °F (71 °C), hold for 15 minutes before mashing out. Ferment at 68 °F (20 °C) for 7-10 days. Condition in secondary at 40 °F (4 °C) for 1-2 weeks.

I'll be doing BIAB, which I've done very successfully for my last 3 batches, so I'm not totally sure how to deal with the step mash. Can this be as simple as raising the temp with the bag in the kettle, as long as I keep it from burning? I'll also be leaving it in the primary, no secondary.

Any tips would be much appreciated! Thanks!

Yep, one advantage of BIAB is very easy step mashing. So you can just heat it on whatever heat source you have. Don't worry about scorching unless you've got a strong propane burner, just don't turn it all the way up.

Make sure to start your starter now to ensure you've got good cell count in a couple days.