My annual Dry Stout for St. Patty's Day.
7# Crisp Marris Otter
1# Roasted Barley
1# Flaked Barley
4 ozs. Chocolate malt
Gave me 5 gals. 11.5P wort.
2 ozs. 4.8% alpha Domestic Goldings in one addition.
Pitched the Wyeast 1084.
3/13: Rack to keg.
Terminal is 3.75P (or 1.015). Higher residual sweetness; a little too firm and chewy for a proper Dry Stout, quite nutty (Choc. Malt), long coffee-ish finish. Needs a bit of conditioning to sweeten up a bit, still a fair bit of yeasty sulfur hanging in. But tasty nonetheless.
Tapped the keg to check the gas level. Turned out fine. And the sulfur has cleared. Deep brown/black, moussy tan head, mild aromatics (coffee and dark bittersweet chocolate), a light-medium body, not so chewy with the gas in it, slightly oily on the palate, firm roast flavors ending on a quite smoky note in the finish. Tasty and drinkable. Cheers.
3 years ago