I made an Oatmeal Stout that came out great except there was too much of that dry stout tartness. Granted this is still a very young beer so it might mellow as it ages but for the sake of discussion, what are some techniques to decrease the tartness? Replace some of the Roasted Barley with Black Malt? Use de-husked roasted grains? Are any water adjustments necessary?
Controlling Tartness in Stouts
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HP_Lovecraft
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A general difference between an irish stout and english stout is the English usually replace the Roasted Barley with chocolate malt, for a sweeter, less bitter finish.
However, as you mentioned, you might have steeped at too high a temp?
nick
However, as you mentioned, you might have steeped at too high a temp?
nick
Like HP mentioned, I often take it easy on the roasted barley and use more chocolate malt. If you are highly concerned about astringency, you can use the Carafa Special. You also can use a low attenuating yeast, if you aren't already. If you are using the Irish Ale yeast, try the English Ale.
TL
TL
