All Grain Stout Recipe, how to balance bitterness?

37OliveStBrews said:

Hi All,
I recently brewed a stout and its more bitter than I would like due to the roasted barley I added. Could I balance this by adding raspberry puree or a few vanilla beans during secondary fermentation? It's going to be drinkable but I want it to be be less bitter.
My Stout recipe as follows:
7# 2 row (american)
2# Black Barley
2# Cystal 80L
2# Flaked Oats
1# Roasted Barley
2oz East Kent Hops

Thanks for any advice you can offer up. I should be racking to secondary in a day or two.

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hadabar said:

I believe its a combination of the black barley and roasted...it seems like alot to me...it may mellow, but i dont think there is any covering up that much roasted grain

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