Thanks for the responses. I have an 8 gallon kettle with a spigot, tap and thermometer built in. I also have a six gallon kettle, several pails etc.
If I go BIAB, what are the steps to take? The recipe states:
Mash Schedule: Single infusion
Sacch' Rest: 153F for 60 minutes
Mashout: 170F for 10 minutes
Do I put all the grains in a bag with 5 gallons of water, bring to 153F and keep it at that temp while stirring a few times and then after 60 mins, increase the temp to 170F for 10 mins. Then remove the grains and let them drain using a sieve/strainer and collect all the liquor for the main boil?