Since we are using flaked rice, this will require a multi-step mash to adequately break down the fermentable sugars in our grains. The first step is to heat up the strike water that the grain will be added to. I want my final volume into the fermentor to be 2.5 gallons, so I have 3.5 gallons in the brew kettle to start to compensate for the grains soaking up water and whatever will steam off during the boil.
After that, brewing proceeds as normal, with three hop additions splitting up the hour-long boil.
I have tried the BIAB technique once before, with an American Pale Ale. I cracked open the first one of those this week: