Grain amounts are generally specific to your efficiency, not really your process. Water volumes should also be customized to your process and equipment (your boil off rate, dead space in your system, trub left behind in the kettle, etc.). If you mean strike water temperatures, that is also system dependent (mashing in a cool plastic cooler vs a preheated stainless vessel, grain at 65F vs 75F, etc.). Other temperatures like mashing temps and fermentation temps are the same.
Water chemistry and mash pH are areas treated a bit differently between full volume BIAB mashing vs a 3-vessel sparge system (but plenty of people have a sparge step in their BIAB process).
For as long as I can remember, I used brewing software to calculate water volumes and strike water temperatures. If I purchased a kit, I would plug the ingredients into whatever brewing software I was using at the time. If I am using a published recipe, I may need to tweak the grain bill a little to hit target numbers (maybe due to efficiency differences, maybe because the recipe was for 5.0 gals into the fermenter and I want 5.5 gals).
What recipe are you looking at? This one?
Sister Star of the Sun I am not sure I would recommend an IPA recipe from 1995 these days (3 oz of Chinook!!!), but nothing on that page jumps out to me as being process specific.
A typical full volume mash BIAB batch will use a little less total water than a sparge recipe. If you hang or squeeze your brew bag, you will squeeze a bit more liquid out than with a typical lauter tun.