Thanks for the reply- This was my first attempt at BIAB, so I increased the amounts on all of the ingredients because I was skeptical about my ability to coax the starches to convert to sugars. I did a pretty bad job of holding the mash temperatures- it went from 150 up to 170 and down and up and down etc. Surprisingly (to me at least), I had a sweet wort after an hour with an OG 1.051 before the agave.
I rushed the fermentation and ended up with bottle bombs, but my amateur efforts to follow your recipe were still good. Next time, I will get better control on the temperatures, I will trust the BIAB process and use the appropriate amounts of ingredients, and I won't rush bottling. Thanks for the recipe!