Originally Posted by CBBaron
I would think 2-3 weeks in the primary would be a good idea to ensure complete fermentation. A month in the secondary is probably sufficient because this isn't that big of beer. I would start sampling it after 1 month in the bottles just to see how it changes. At an OG of 1.072 it on the small side of RIS so it probably won't need the 6 months to years to age.
Yes, you are correct that it will be very drinkable after a couple months. However, the OG isn't the primary concern here for a stout. Rather, it has a lot to do with the grainbill. This recipe has a lot of dark roasted grains, and they take time to mellow. At one month, I am guessing this beer is going to have some harsh bitter undertones from the dark grains. At two months they will become subdued. Give it another month or two and it will be mellow and nicely blended.