Ok, I need to brew a small batch of Dry Irish Stout. I'm not a big fan of the style, personally, but it's for a club competition. I would normally grab my "Brewing Classic Styles" book and research the specs and get some pointers, but I can't find my copy!
I know it's got to have some roasted barley, and it's go to be well attenuated. I'm wondering if there is anything I can do to make it a bit more palatable to me. I'm not a fan of the dryness along with the roast. I prefer a bit more sweet with my stouts.
Of course that would ruin a dry stout in a competition, but I'm grabbing at straws here. I had a Guinness this weekend to refresh my memory on the style and I don't need 2 gallons of this stuff going to waste after the competition.
I know it's got to have some roasted barley, and it's go to be well attenuated. I'm wondering if there is anything I can do to make it a bit more palatable to me. I'm not a fan of the dryness along with the roast. I prefer a bit more sweet with my stouts.
Of course that would ruin a dry stout in a competition, but I'm grabbing at straws here. I had a Guinness this weekend to refresh my memory on the style and I don't need 2 gallons of this stuff going to waste after the competition.