Achill’s Island Stout 2017

Boiling Achill's Island Stout

Achill’s Island Stout is back. Bottled a few weeks ago, but already drinkable. Tan head, smooth and creamy, even if not persistent yes.
According to tradition, 10% flaked barley to make it soft and velvet, and three black malts: Roasted, Chocolate and Brown Malt. 2017 version had Brown malt added, to increase complexity in the roasty aromas, adding to coffee and cocoa notes, a pleasant taste of burnt pizza crust. I still have to realize if I like it or not. Maybe Brown malt is perfect for Porter style beers, as it donate a raw roasted profile and a little sourness. But Stouts are better as simple as possible (just Roasted and Chocolate).

As usual, this is not a dry stout, having a FG a bit too high, and S-04 fruity tones merge and balance the harshness of roastiness, with a sweet sensation.

As usual, I kept a total control of ph during mash and sparge to avoid tannin extraction, just a little bit of harshness from dark malts.

And, as usual, a pint lasts a couple of minutes.

Achill's Island Stout, 25,0 liters (preboil: 27,0l)
80% efficiency, 60 min. boiling
OG 1,043; IBU: 32,3; EBC: 49;
Malts:
  3500 gr Pale Malt, Maris Otter, 1,038;
  160 gr Roasted Barley, 1,025;
  160 gr Chocolate Malt, 1,034;
  160 gr Brown Malt, 1,032;
  400 gr Flaked Barley, 1,032;
Hops:
  14 gr challenger, 6,0 %a.a., 60 min;
  14 gr Columbus, 15,0 %a.a., 60 min;
Yeast:
  S-04 11g.