What did i just ferment.

[Nitrousbob]

I almost think i made a stouter

5.00 lb Amber Dry Extract
2.00 lb Dark Dry Extract
1.00 lb Caramel/Crystal Malt - 60L
0.50 lb Black (Patent) Malt (500.0 SRM)
(I last used .5 Carafe III, but my homebrew shop didnt have any and i didnt know better he sold me the black patent)
0.50 lb Chocolate Malt (450.0 SRM)
1.50 oz Goldings, East Kent [4.50 %] (60 min)
1.00 oz Tettnang [3.27 %] (15 min)

1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

1.00 tsp Irish Moss (Boil 10.0 min) Misc

6.00 gal Purified Water to go Reverse Osmosis Aberdeen, WA Water

1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale
No starter, smack pack 3hours, puffed up good

OG was 1.066
FG after one week 1.028, so I stirred it up and moved it to a warmer room to hopefully ferment more.

If I could sweeten up this beer what would I add? It doesnt taste that bad now, just really roasty which is not what i like in a porter.

 

[erock2112]

I think the black patent is the problem... a little goes a very long way. If you want to try sweetening it, you could add lactose.

 

[Nitrousbob]

This beer actually turned out really well. Surprised the hell out of me. It still finished in the 1.020's so next time im going to start a touch lower, substitute light DME and dry it out a little more.