Originally Posted by kingwood-kid
If you posted the last recipe, that would help serve as a frame of reference for what's too astringent.
I don't have the recipe on hand. I wrote it on a post-it that I think got thrown out. The last time I tried a stout was around a year ago after I switched to AG, and if I recall I used something like 25% black patent plus some roasted barley or something crazy like that. Poor (noobie) recipe design at it's finest!
I'll try switching out the C-120 and tone down the Carafa III, Lord knows even a little of that stuff makes the beer darker than midnight.
Perhaps mash a little higher, too, to keep it from getting too dry?