Too Dry Stout

Classification: stout, dry stout, Irish stout, extract

Source: Chet Holt (chet@paranoia.com), r.c.b., 9/15/95

I realize a stout is supposed to be somewhat bitter but my end result is quite alot more than I expected. I'm not even sure if I can pawn this off on my poor friends =). Any suggestions or advice on anything I could do to save this batch, perhaps adding some sort of sugars or other sweet extracts? Or at least some advice on what not to do next time? I do realize adding the hops at the beginning of the boil contributes to the bitterness.

Ingredients:

1 lb British Crystal
1/2 lb Black Barley
1/4 lb Black Patent
Australian Dark 7lbs
2 oz. Perle (at begining of boil)
ale yeast

Procedure:

Steep specialty grains. Remove grains, add extract and hops. Boil.