Double stout recipe help

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aussietrev

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Hey all.

Last year i posted looking for a clone of fullers double stout and got the following.

pale malt 54.00%
brown malt 18.00%
flaked maize 6.00%
black malt 4.00%
Dark Invert sugar 17.00%
total 100.00%
East Kent Goldings 3.5 oz
Fuggles 1 oz
start of boil 2.5 oz
after 60 mins 2 oz
boil time (hours) 1.5
dry hops none
pitching temp (ºF) 60
gravity (OG) 1070
gravity (FG) 1022
ABV 6.35
apparent attenuation 68.57%

Mash at 150º F
Sparge at 175º F

I brewed tis up using 1968 yeast last september and bottled it early november.
problem is it just tastes wrong. has a very umami kind of flavour that makes it really hard to get through a bottle tastes like marmite. dose anyone have any advice on the recipe ? I know there is a good beer in there but it needs some tweaking.:mug:
 
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aussietrev

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Nothing... I guess this falls into the category of a foreign stout. I have seen a recipe for a Trumann 1890 stout that has a very singe grain bill but no sugars.
 
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aussietrev

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has anybody even tried this beer ? did not like it ?
Recomend something in the same style ?
 

Hanglow

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What did you use for the sugar? If it was the wrong type of dark invert/dark sugar then it could have a very pronounced effect on the taste
 
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aussietrev

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I made a dark invert. pretty much sugar an acid took it up too 140 Celsius and held it there for an hour or so get a nice color and flavour. when i taste the beer its very smooth but there is a bitter/burnt flavour in there that is very unpleasant so that makes me thing its the black patent malt.

I have seen talk around about not mashing such dark malts for the whole 60 mins.
 
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aussietrev

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sorry that temp was of the top of my head. the link you gave me is exactly the recipe i followed and it was ron pattison that gave me the original recipe.
 
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