Brewed: July 1, 2015
OG: 1.089 FG: 1.018 IBU: 54 ABV: 9.4%
Esmeralda is named after our sheltie who passed in 2013. Part of the inspiration was to make a beer with both Scottish and Canadian influence. Brewed with Scottish ale yeast and maple syrup, this beer also uses a heavy dose of rye malt and plenty of earthy hops as well.
The Details (2.5 gallon batch):
1.75 kg Maris Otter
0.50 kg Rye malt
0.25 kg Caramunich
0.10 kg Chocolate malt
0.5 oz Fuggles @ 60 min
0.5 oz Cascade @ 40 min
0.25 oz Cascade @ 20 min
0.25 oz Cascade @ flameout
Mashed at 152F for 75 min, boil 90 min
Fermented with WYeast 1728 at 60F
0.68 kg maple syrup added at 12 hrs in
OG: 1.089 FG: 1.018 IBU: 54
Brewed: July 1st, 2015
Bottled: July 25th, 2015
[July 9, 2015] First pull from primary. Smells of raisins and figs with booziness. A bit of the maple on the palate.
[Aug 8, 2015] Very young after bottling. Slight maple on nose with booze soaked dark fruits. A bit of chocolate and caramel on the palate with bitterness and a bit of woodiness.
[Sep 2, 2015] Taste is coming together better, but un-apologetically boozy at this point. Needs more time.
[Sept 24, 2015] This bottle is less boozy. Turned out pretty well, a bit drier than I’d like actually. Higher mash temp in order.
[Nov 7, 2015] Nose is a pretty alluring mix of maple, plum, and toffee. Certainly still booze-forward but has more to offer. Not sure I agree with previous comment about being too dry anymore – it’s about right in that regard. I do think it’s maybe a little too heavy on the rye and I’d like to see the maple flavour come through more.
[February 3, 2016] When cold, this is pretty nice. Solid caramel and dark fruit presence, more esters than it should have but they’re pleasant enough. Body is a tad thin but acceptable. As it warms though, there’s a harshness that I think must be fusels which aren’t going anywhere. Odd, as I thought I fermented reasonably cool (low 60’s if I recall correctly), but something was amiss.