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Good luck...to me!!!

One thing I noticed in the file you posted was the hops weren't cut in half. I agree with DJ, cut it in half adjust for a bit of loss of water in the grain and boil and rock-it-out. If you end up with a little extra that can be good for the losses that happen with transfers and bottling...and...

Yes, cutting the ingredients in half should get you the result you want. One factor is the a no sparge BIAB will get less surgars out of the grain than other techniques (mashing and sparging in the traditional way), so when I do a BIAB batch I'll throw a little more grain during the mash and hit...

That's it. Keep us up to date on how it turns out.

Sounds like you are on the right track. The generic boiling temps you speak of: are they the mashing temperatures? I just want to be sure that you understand that boiling your grist is not done generally. You do hold the grist at a high temperature for a certain time (usually an hour) to...

One thing I appreciate about this site is that we all are here to help each other make great beers, so ask away. As for the grain, you probably will not be boiling that. The liquid wort is what will need to be boiled and hopped. The grain requires hot (148-159F) water held for one hour to...

Consider this wise guy in for the giveaway.