I am brewing Jamil Zainasheff's Weed Feed and Mow Cream Ale Recipe. The recipe can be found in his Brewing Classic Style Book on page 223.
Here are my questions

1) Did I adjust my BIABACUS file correctly for the use of cane sugar in the original grain bill? The original grain bill calls for 340 grams of cane sugar. So I entered this in Section C and adjusted the Original Grain Bill in Section Y by entering 100% in the FGDB column and 0.0% in the MC column.

2) At what point in the BIAB process to I add the "cane sugar" Is it added when a add the grains or during the boil?

3) The recipe calls for Flaked Rice. I have not worked with rice before is their anything out of the ordinary that I have to do?

4) What temperature do I perform the 10 min mashout at? My 90 min mash temp is 65C/149F.

5) The recipe does not mention the pitch temperature. At what temp do I pitch if I am using Safale US-05?

6) If i want to double the recipe do I only simply change my VIF in Section B from 22.7L to 45.4 and the BIABACUS does the rest. If have never double a recipe before. Are there an major issues i need to consider.

Thanks dk

Brewer: dkrolak
Style: Cream Ale
Source Recipe Link: Jamil Zainasheef Brewing Classic Styles pg 232
ABV: 4.8% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.05
IBU's (Tinseth): 18
Bitterness to Gravity Ratio: 0.36
Colour:

Kettle Efficiency (as in EIB and EAW): 84.6 %
Efficiency into Fermentor (EIF): 76.2 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 65 C = 149 F
Boil: 90 min
Ferment: 10 days at 18 C = 64.4 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/" onclick="window.open(this.href);return false;

Total Water Needed (TWN): 37.19 L = 9.82 G
Volume into Boil (VIB): 34.07 L = 9 G @ 1.038
Volume of Ambient Wort (VAW): 25.2 L = 6.66 G @ 1.05
Volume into Fermentor (VIF): 22.7 L = 6 G @ 1.05
Volume into Packaging (VIP): 21.86 L = 5.77 G @ 1.013 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)

42.2% Continental Pilsner Malt 2081 grams = 4.59 pounds
42.2% American 2 Row Malt 2081 grams = 4.59 pounds
8.8% Flaked Rice 436 grams = 0.96 pounds
6.7% Cane Sugar 329 grams = 0.73 pounds!

The Hop Bill (Based on Tinseth Formula)

17.6 IBU Liberty Pellets (5.8%AA) 30.2 grams = 1.064 ounces at 60 mins
0.4 IBU Liberty Pellets (5.8%AA) 15.1 grams = 0.532 ounces at 1 mins

b]Mash Steps[/b]

Mash Type: Pure BIAB (Full-Volume Mash): for 90 mins at 65 C = 149 F

Strike Water Needed (SWN): 37.92 L = 10.02 G 65.5 C = 150 F

Mashout for for 10 mins at 76 C = 168.8 F

Miscellaneous Ingredients

Chilling & Hop Management Methods

Hopsock Used: Y (Pulled 0 mins after boil end.)

Chilling Method: IC

Fermentation & Conditioning

Fermentation: Safale US-05 for 10 days at 18 C = 64.4 F

Secondary Used: N
Crash-Chilled: y
Filtered: n
Req. Volumes of CO2: 2.5
Serving Temp: 8 C = 46.4 F
Condition for 14 days.
Consume within 6 months.