version 3 is the same report, no change.
It does give the pre-boil volume right underneath the mashing information and steps, along with the target gravity. For pH, I write it into the mash steps box for the mash pH and under the end of boil targets after the boil addition steps. I also record the starch indicator test with the mash steps. When I did straight BIAB on the stovetop or on a propane burner, I used to record the strike temperature, mash temp after dough in, and final mash temperature before I pulled the grain bag. There is plenty of room and once I established a pattern and the habit, it became second nature.
It is what you make of it. I had recommended a while ago to have a tab in the program which listed all the calculated targets, the measured values, and deviations. From this, the program could also estimate your boil off rate and, given that the mash tun dead space was accurate, the grain absorption values. All the information is right there in the program.