First all grain BIAB stout

[garethliam]

Brew day tomorrow! This will be my second batch, first non- extract brew. I've done all the preparation, read up on all the books and now I'm ready to go! My one concern is did I buy the correct grain from my lhbs? I asked for a roasted barley, and further reading has provided me with some doubts .. Should I have chosen black barley? Some pages tell me they are the same, others show different L levels. I didn't think to ask for the L number when buying!

My grain bill:
1.75 lb marris otter
0.5 lb flaked barley
0.25 lb roasted barley

Hoping this will yield 1.5 gallons of fermentable wort.

This was scaled down from a recipe I found online, can't recall the source. The question is, do I have a stout, or will this turn into a light stout/porter/brown thing?!

 

[BobC]

This is a basic stout, barley. Start with this and if you like it, then next time add a little crystal or chocolate malt to give yourself an idea how these malts effect the taste.

 

[garethliam]

Thanks! I'll keep that in mind because there will be a next time! Pleased to hear I am on the right track.

 

[garethliam]

Here is a follow up to the basic stout recipe posted above. After 1 week in the primary fermenter, the gravity reading steadied out at 1.016 - OG was 1.040. I was expecting the FG to each 1.014. The krausen really took off very quickly on this one and lasted 2 days before sinking back down - I pitched half a pack of Danstar Windsor dry yeast and the fermentation was around 68F (A little high). I would like a slower primary fermentation next time I brew - any idea if I should reduce the total amount of yeast I pitch, or will the temperature be a bigger factor?

I transferred this into a secondary and will let this condition 2 more weeks before bottling, all in time for St Patrick's day. Total volume in secondary = 1.4 gallons.

Recap:
Original water volume = 2.6 gallons

1.75 lb Maris Otter
0.5lb Flaked Barley
0.2lb Roasted Barley

90 minutes mash @ 152F (temp ranged from 150-153)
15 minutes 167F mash out
60 minute boil

0.4 oz Fuggles hops 4.3% @ 60 minutes
1/f tsp Irish Moss @ 15 minutes
Post boil water volume = 1.75 gallons
OG = 1.040 - 67% efficiency

Pitch 1/2 pack Danstar Windsor British Style dry Yeast

Primary fermenter ~7days - FG = 1.014 held over 2 days
Secondary fermenter ~14 days