How long to mash in bag from an all grain recipe?

[Nkliph]

I'm working on modifying an all grain recipe to a BIAB.

If the mashing instructions were as follows (For 8lbs pilsner malt and 1 lb amber), how long and at what temp would I mash the grains in the bag?

Step by Step
Mash in at 122 °F (50 °C), then raise the temperature to 149 °F (65 °C) until conversion is complete. Mash out to 170 °F (77 °C). Boil the wort for 105 minutes. Starting with 90 minutes left in the boil, begin slowly and evenly adding hops to the kettle. (This works out to a little over 0.25 oz. (7 g) of hops every 7.5 minutes.) Start fermentation at 71 °F (22 °C) and let raise to 74 °F (23 °C). Dry hop in secondary at 71 °F for 3–5 days, then cool to 32 °F (0 °C).

 

[wilserbrewer]

IMO, that recipe includes a lot of very specific steps that amount to a bunch of nothing....just my simplistic opinion.

A step mash isn't needed IMO, I would just mash at 150 for 60 minutes and proceed to boil. If you want to mash out, have at it.

Fermentation temps seem high to me????

Hop schedule also seems peculiar and very precise but whatever....

Have fun....don't sweat over details unless you like to

 

[C-Rider]

I agree unless this is some kind of Belgian IPA the fermentation temps should be down in the low to mid 60's. And then I'd dry hop in the primary.

 

[ArcLight]

Mash in at 122 °F (50 °C),

That also called a Protein rest. The purpose is to reduce haze and increase head and foam retention. (and to add some Amino acids to the wort).
You probably don't need it, but no harm in doing it, other than to lengthen your brew day.
With 6 row barley you might want to do this since it contains more protein than 2 row.


With BIAB I don't mash out either. Just raise the bag and start the boil.

 

[DurtyChemist]

I just made a Belgian strong and it used 15 lbs of Pilsner malt. I did 60 minutes at the 149-152 range and it came out at 75% efficiency brew house. The mash was around 80 I think but I'd have to do math again.