Dark Fruit Tartness in a Stout?

[Corbet]

Hello,

I am relatively new to brewing, and back in November, I brewed a 13% stout with the following:

64% 2-row
19% Munich
4% Black
4% Chocolate
4% Roasted Barley
3% Caramel/Crystal 60L

US-05 Yeast

Over time, it's developed an interesting tart dark fruit character. It's been sitting in a 6 gallon bucket ever since I brewed it, and I've been tasting it every couple months. I have two questions:

1) Is the dark fruit tartness due to the malt bill above, or could it possibly be infected?
2) What are ways to reduce dark fruit qualities in future stouts I brew?

I have no idea if this batch is worth salvaging - it's pretty tasty, but I was taken aback when I finally sampled this beer, and other people who tried it have also commented on the dark fruit tartness that appears to be coming through on this beer. I've even considered adding a ton of cocoa nibs to maybe give it a "chocolate covered cherry" profile.

 

[JKaranka]

I find some tartness makes stouts more drinkable to be fair. Did you dry hop it? It might have got a tad of brett in there but doesn´t sound bad to me. What was the OG? You might want to try a double stout and bottle it quicker.

 

[Corbet]

No dry hopping, just 2 oz of Columbus @ 60 minutes. 1.115 OG.

 

[JKaranka]

Only thing I can think about is whether you pitched enough yeast and what you are picking up are esters from stressed US-05. Other than that, sounds all ok.

 

[Corbet]

Only thing I can think about is whether you pitched enough yeast and what you are picking up are esters from stressed US-05. Other than that, sounds all ok.

Hmmm... could be it. I used 3 packs of dry yeast, and I actually modified the recipe (added some oats and flaked rye), but it was only 10% ABV, and the dark fruit tartness is present, but less so.