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Overly Acidic Stout

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Overly Acidic Stout

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Beer Style: Dry Stout (13A)
Recipe Type: extract
Yield: 5 US gallons

Dry Stout


Help! I'm having some trouble with my Sally MacLennane stout. Tasting the blowoff from my primary convinved me that this would be perhaps my best dark yet, but a sample taken while racking revealed an overly powerful fruity/ /acidic/sour/red wine taste, most likely from the roasted barley, which I haven't much experience with yet. I had thought of adding a hop tea when the malt nose seemed strong, but I'm not sure it would help this factor. Probably I am worrying too much before the beer is even ready to be bottled, but I'd like to correct for this factor if I can. For my palate, the sourness is a bit much; I can't abide Rodenbach beer. Here's the recipe

I had originally intended to hop with 60 g Northern Brewer (boiling), 45 g Goldings, leaf (flavour), 15 g Goldings, leaf (aroma), but since the kit was hopped, I decided to cut back and use some Cascade I had in the freezer (It tasted okay). Perhaps I should have cut down on the grains as well - the sparge water was still coming out black when my carboy was full. Incidentally, I think this shows you can get any sour tang for your Guinness just from your grains, if indeed the roast barley is culprit. Will this taste subside? I really hope to learn to love the virtues of sweet Sally MacLennane.


  • 1.8 kg Best Cellar Stout Kit (made in Ireland, I used the kit hoping to get

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