thanx for that. i think i was really making it harder than it actually was.
Another question if i may...
When scaling my blond recipe for BIAB would i need to increase the amount of cane sugar as well since it doesnt need to be mashed? Or keep it as the recipe states. The recipe im doing is the Lefty Blond recipe from BCS.
Mashing refers to you soaking the grains. I think you might have meant "sparging" which is washing the grains after you've drained the liquor.
Your grain volume should have been slightly increased to allow for a no-sparge - that is how most BIAB (but not me - I do sparge).
Don't increase the cane sugar. My first BIAB was a Belgian Blonde and I put sugar in it to make up for poor efficiency - it didn't make the beer any better.
What you'd be better off doing (and I know this now in hindsight) is to boil the liquor as normal. After you've boiled it (and it's cooled a slight bit - don't want to break the hydrometer), test the gravity and adjust it for the temp it's at (you'll be able to google a calculator or use brewmate's tool).
If you're happy with the gravity, then progress to the next stage. If you're not, put it back on the heat and boil a little more to reduce the water content and increase the gravity. It won't be the most efficient brew (1st brews and no sparge brews rarely are), and you might lose a little volume, but you will end up with good usable wort at the end, rather than weak flavoured wort.
Test again. Worst case is that you boil it a little too much, and you need to put a little extra water in to adjust it back down to the gravity you want (google - wort diluation calculator, or it's in the tools menu in brewmate).
Goomba