RIS Recipe

check out How to Brew (John Palmer) - Section 3

http://www.howtobrew.com/section3/index.html

 

Founder’s Brewing Company Breakfast Stout
(5 gallons/ 19 L, extract with grains) OG = 1.078 FG = 1.020 IBUs = 60 SRM = 59 ABV = 7.5 %

Ingredients:
6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract
1.7 lbs. (0.77 kg) light dry extract
22 oz. (0.62 kg) flaked oats
1.0 lb. (0.45 kg) chocolate malt (350 °L)
12 oz. (0.34 kg) roast barley malt (450 °L)
9.0 oz. (0.25 kg) debittered, black malt (530 °L)
7.0 oz. (0.19 kg) crystal malt (120 °L)
2.0 oz. (57 g) ground Sumatran coffee
2.0 oz. (57 g) ground Kona coffee
2.5 oz. (71 g) dark, bittersweet baker’s chocolate
1.5 oz. (43 g) unsweetened chocolate baking nibs
14.3 AAU Nugget pellet hops (60 min.) (1.1 oz./ 31 g of 13% alpha acid)
2.5 AAU Willamette pellet hops (30 min.) (0.5 oz./ 14 g of 5 % alpha acid)
2.5 AAU Willamette pellet hops (0 min.) (0.5 oz./ 14 g of 5 % alpha acid)
1⁄2 tsp. yeast nutrient (last 15 minutes)
1⁄2 tsp. Irish moss (last 15 minutes
White Labs WLP 001 (American Ale) or Wyeast 1056 (American Ale) yeast
0.75 cup (150 g) of corn sugar for priming (if bottling)

Step by Step:
Steep the crushed grain in 2 gallons (7.6 L) of water at 155 ºF (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and bring to a boil. Add the hops and Irish moss as per the schedule. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Add the wort to 2 gallons (7.6 L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (19 L). Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks.

All-grain option:
This is a single step infusion mash. Replace the malt extracts with 13.2 lbs. (6 kg) 2-row pale malt. Mix the crushed grains with 3.75 gallons (14 L) of 172 °F (78° C) water to stabilize at 155 ºF (68º C) for 60 minutes. Sparge slowly with 175 ºF (79º C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60 minute hop addition to 1 oz. (28 g) and the 30 minute addition to 0.4 oz. (11 g) to allow for the higher utilization factor of a full wort boil. Follow the remainder of the extract with grain recipe.

 

Read How to Brew over a bunch of times and focus on sanitation, sanitation & more sanitation. I think you'd have more success starting with something a little lower gravity, but stouts are a great choice, depending on your water profile they might need alot less fussing than other styles.

Steeping some grain in a bag is a great way to be able to customize your malt bill to a much greater degree than all extract, but be aware that it isn't actually all-grain brewing. Also I would suggest staying away from any of the "mash required" grains in this chart:

http://www.homebrewtalk.com/wiki/index.php/Malts_Chart

 

And once you are done focusing on sanitization, focus and fermentation temperature control, temp control, temp control.

 

I think you are making a mistake in wanting to brew a big RIS after just doing one extract brew.

 

What was it about the first batch that you weren't too satisfied with? The move from extract to all grain solves only a very small handful of potential problems.

 

especially if the first one didnt turn out...

OP why didnt you like your first go at homebrewing? If we know what you did and what you didnt like we may be able to troubleshoot your issue so it doesnt happen again

 

OP, I think you are confusing "All grain" with "Extract with specialty grains".

Were the only ingredients in your first brew a can of extract, water, and a pack of dried yeast that was taped to the lid? If so then yes, there are many solid extract stout kits that are entry level and will produce better beer than your first kit.

Check out Northernbrewer.com

 

I have been brewing for years but had never made a stout, so I decided to try one recently. I planned a recipe to use up some of my leftover grains & hops, but I must have been asleep when I was going through the stuff because on brew day, I was missing stuff and had to adjust the recipe. Anyway, from my notes, here's what I actually made:

8.8 Lb 2-row (4kg)
13 oz Crystal 40
12 oz wheat flakes
13 oz Cara Pils
1 Lb, 11 oz Lb Roasted barley
1 Lb, 3 oz Chocolate malt
½ Lb brown sugar
0.5 oz magnum @ 60 min (14% AA)
1 oz Simcoe @ 60 min (10% AA)
1 tsp Irish moss @ 10 min
1/2 oz Wilamette @ 5 min (5% AA)
1/2 oz Hallertauer @ 5 min (5% AA) (didn’t have enough Wilamette)

Mashed at 155 for an hour and 163 for another 20 minutes. I boiled it an hour, but apparently, I should have gone a bit more because I had an OG of 1.058 with 25 liters. Target OG was 1.073. Lesson learned: pay more attention to the water content during mashing & boiling.

Anyway, I was going to use WLP-004 but they were out at the LHBS, so I went with WLP-007. The beer came out pretty nice. It's black as used motor oil, and the head is a bit more brown than I would like (too much chocolate malt), but overall, I am pleased with my first stout. I brewed this in September and I have about 10 bottles left. They get better the longer they sit!

 

Not a RIS but this is a partial mash version of Jamil's Oatmeal Stout. I've brewed it a bunch of times; its my go-to stout. Also the first time I did this was I'm pretty sure my 3rd batch ever, so it's doable for a beginner.

partial mash:
2 lbs 2-row
.75 lbs Chocolate Malt
.75 lbs Victory
.5 lbs Crystal 80
.5 lbs Roasted Barley
1 lbs Flaked Oats
then 6lbs Light DME
1 oz East Kent Goldings @60 min
1 oz East Kent Goldings @35 min
WLP002 English Ale

 

Same question as hopsandmalt's... what kind of kit was this?

 

What was your method to bottle carbonate? i.e. how much sugar did you add, time, temps....

 

I think the OP was using "flat" to mean it just wasn't anything special, in regards to the flavor. Not that it didn't carbonate.

 

You'll want to pitch after you cool the boiled wort. Consult a yeast calculator for the amount to pitch. We don't know the original gravity of your wort or the age of your yeast, which will factor into the answer.

 

dont use dark dme, use light, especially since your adding your own roasted grains

careful with the molasses, it ferments out and will leave metallic flavors, if your adding cocoa I would skip the molasses

 

That sounds like a shitty recipe. Sorry to say that.

Can't offer much in terms of an extract brew.

I'd go back to the drawing board and start smaller myself. Your wasting your time and money with that..