My first BIAB attempt as well as using my home grown hops that I picked about two weeks ago (hallertau and tettnang). I am currently mashing as I am posting this. My 3 quart slow cooker is doing the 1.5 hour mash and only has the volume to do about 0.6-0.7 gallon batch max, so for a 1 gallon batch you may need a slow cooker in a 7 quart size.So at the last minute I decided to use the crock pot to do the mash; I heated up the water first to 160 degrees, then poured that into the slow cooker and set the dial to low. After the dough in I had to place the dial on high and cover with a towel for 15 minutes to get the temp back up then put the dial back to the low setting. Once back up to 160 degrees I put the stove timer for 1 hr. But after 30 minutes the temp was at about 168, so I had to pull out the ceramic bowl and stir then I placed the dial on keep warm. It has 3 temp settings thankfully because I had to use them all.My test recipe is .6 gallon final volume:0.8 lbs. (12.8 oz) of 2 Row0.1 lbs (1.6 oz) of Vienna0.06 lbs (1.0 oz) of Cara-Pils0.06 lbs (1.0 oz) of Cara-Red0.06 lbs (1.0 oz) of Crystal-20*added 5.2 cups extra water for grain absorption, boil off and hop cone absorption.* edit: In addition I used 1 cup of 170 degree for a sparge0.2 oz hallertau & tettnang 60 min boil (0.1 oz of each 50/50)0.2 oz hallertau & tettnang 15 min boil (0.1 oz of each 50/50)0.2 oz Irish Moss 15 min boil (not used)2.0 grams of yeast (used 3.0 grams)0.625 oz (17.7g) corn sugar for prime w/ 2 oz of boiled water* days to ferment 3 - 5 days? (not sure yet)I bought two packages Nottingham and Safale s-04 not sure what one to use yet.*used NottinghamThe picture seen represents the actual amounts as listed in this recipe.