Newbie- need help, something odd

[turbosl2]

So I just Brewed an out meal stout.
Details
Followed all the instructions and cooked up the batch, let it ferment for 10days in the 6 gallon bucket. On the 10th day after the bubbler stopped I transferred to a keg, added sugar (2oz) to naturally carbonate. after 5 days I checked the keg by tapping and trying and to my suprise the stout is very dark brown/black not fully dark like Guinness. It almost taste like a cross between a brown ale and stout. I am not sure if more time in the keg to carbonate will help. It seems carbonated, maybe even more than a Guinness. I only added 2oz of sugar to keep the volume of carbonation at 1.5-1.6 so I can use beer gas and my stout nozzle with out it foaming all over.
What do you guys think I did wrong? Will more time to naturally carbonate help? Seems like the recipe is off. It has a slight bitter taste. It didn't really even look that dark when I kegged it. It doesn't taste bad or contamination. Just not dark. This recipe used a malt extract powder not syrup.

Thanks
Tom

 

[turbosl2]

Here is the recipe. The only thing I know that was diff was less corn sugar for lower carbonation of beer gas and all the grain and oats was put in a single grain bag.

 

[Mexibilly]

You get what you get with extract.
If it was dark, you get dark.
If it was lighter, you get lighter.
If it tastes good, drink it, and think about what changes you might make to improve on the next one.
Repeat...

 

[turbosl2]

You get what you get with extract.
If it was dark, you get dark.
If it was lighter, you get lighter.
If it tastes good, drink it, and think about what changes you might make to improve on the next one.
Repeat...

So it could be because the extract was not dark. Would the syrup be better. Def want to improve, trying to figure out what to change

 

[specharka]

4 oz Chocolate malt is pretty slim for a stout. I have seen lots of recipes use up to 1 lb without excessive astringency. The astringency that you're experiencing is probably due to poor directions -- don't bring the grains to a boil. At temperatures above 170F, astringent tannins from the grains will begin to dissolve into the wort. Next time, use light LME / DME and a larger portion of chocolate malt to get the overall depth of color and flavor you're looking for. And try resting your steeping grains between 150-150F for 15-20 minutes.

 

[tarcrarc]

If the color is what concerns you, consider:

1. steeping some additional dark grain (carafa) and adding it to keg (using sterilized water)

2. add sinamar

 

[ThomasPaine]

I would also ask about your kegs dip tube. You may be getting yeast from the bottom making it look brown.

 

[FloppyKnockers]

Oddly enough, the main complaint with extract beers is it's too dark. Did you add all the extract at the beginning of the 60 minute boil? A good rolling boil? This would caramelize the sugars and make for a good dark color. As far as the taste goes, I find browns, porters, and stouts (among others) benefit from resting for at least a couple weeks before the flavor. They tend to mellow out a bit.

 

[turbosl2]

I did add the extract at the beginning. I pulled it off the tap and it's back at room temp to see if it mellows out. It's not really just the color, it def does not taste like a stout I ever had.