Dry Stout tastes light bodied/slightly acidic

[Threetall]

So I decided to try brewing a dry stout because I had a vial of White Labs Irish Ale yeast. The beer currently right now tastes like the pH may be low, due to the acidity. I fermented it for 10 days (on the warm 70+F side of things) and then it has been in the keg for 2 weeks, so I am wondering if it may need time to condition? Could it be the carbonation level?

The other thought would be that the mash pH was way too low, however I decided to plug my grain bill and water profile (which is very soft, almost like a blank slate) into Bru'n Water it shows that my grain bill + untreated water would not make my mash pH that low.
I batch sparge and I added 4 grams of gypsum and 6 grams of baking soda into the mash for a 6 gallon batch.

For a 6 gallon batch:

7 lbs Pilsner
4 lbs Flaked Barley
1 lb Roasted Barley
.5 lb Rice Hulls
1.0 oz Northern Brewer @ 60 minutes

I mashed at 150 for 60 minutes and did a 90 minute boil due to the pilsner malt.
OG was 1.050 with FG 1.011.
I sanitize clean my equipment pretty thoroughly and the only other organism I brew with is brett, so I really don't think it's a Lacto infection. Does anyone have any ideas? This is my first time brewing the style, so maybe the flavor profile I got is what I should have expected with the grain bill,etc?

 

[Chiefer]

Let it sit in the keg for another 6 weeks then try it.

 

[Threetall]

Do dry stouts really take that long to condition?

 

[m00ps]

No they don't Ive got mine bottled in 3 weeks usually. But they hit their stride after a month or so after bottling. This is assuming you have a typical dry stout OG (like around 1.050)

it could be a mix of the roasted grains and your water profile that led to the astringent flavor. Hope fully itll fade out with time

 

[Homercidal]

Dry Stouts can have an astringency when they are young. The roasted malts tend to mellow over a few weeks.

 

[Threetall]

That makes sense. It's just hard to tell whether it's acidic or astringent that I am tasting. I've never made a dry stout, so hard for me to tell. The only roasty beers I have done have been big and malty, and have had no issues with those flavorwise.

 

[Homercidal]

Most of the stouts I've brewed are bigger and full of oatmeal and cocoa and whatnot (and often I'm waiting longer because they are stronger). I too was surprised at the harshness of my dry stout when I brewed it for a competition. It's smoothed out quite a bit now.

 

[Threetall]

Just an update, the acidic /astringent twang has faded. Give your Dry Stouts time to condition longer than the normal 4-5% Abv ale.

 

[Chiefer]

Nice...I find the stouts always take a bit longer to settle into their groove