Sharp dark fruit flavor in my RIS

[yeknom366]

I have never liked the dark fruity flavors from most Quads and in some stouts, so I tried to avoid it in my recipe.

15 lb Maris Otter
2.5 lb Dark Munich
1.5 lb Pale Chocolate
1 lb Flaked Oats
1 lb Roasted Barley
0.5 lb Blackprinz
2 oz East Kent Goldings (60 min, 7.2%)
Wyeast 1028 London Ale

I mashed at 154°F, boiled for 60 minutes, and fermented at 60°F.

With that grain bill, I thought I was going to get lots of roasty, chocolatey, coffee goodness. Is there something I'm missing that could add a fairly strong dark fruity flavor in this beer?

 

[zmanzorro]

Are you talking about dark fruity flavors (like raison, fig) or dark and fruity flavors (as in roasty and fruity flavors)?

The dark fruity flavors in quads come from the Belgian yeast strains.

 

[Quaffman]

My best guess would be that dark munich. I can't say for sure, but given past experience that'd be my best guess.

 

[yeknom366]

Almost like the raisin from Belgian yeast, but sweeter and sharper. The roastiness is there, but not near as much as I expected.