I want to attempt my first BIAB batch soon. I'm looking for pointers on the process itself. From what I understand my steps will be: 1. Heat water (1.5 qt/lb) to dough-in temperature (a few degrees above mash temp?). 2. Add grain and mash for an hour (stirring occasionally). 3. Remove bag, set in separate bucket on top of upside down colander and sparge with enough water to get me to boil volume. 4. Continue brewing as with any other full volume setup. Am I missing anything or do any of these steps look screwy to anyone? Thanks in advance.