Pale Maple Ale
spiced ale, maple beer, extract
Source: Mark Davis (Mark_Davis.firstname.lastname@example.org)
Issue #978, 9/28/92
I tried the ale after 5 days in the bottle and was extremly pleased with
the brew. The only thing is that it is a little dry (lost some of it's
sweetness(maybe another 1/2 pound of crystal). I will do this one again,
but I think that I will use another yeast type (maybe Wyeast European
- 6 gallons, brewing water
- 5 pounds, amber malt extract syrup
- 1/2 pound, Scottish crystal malt (80L)
- 1/2 pound, wheat malt (dry extract)
- 1 quart, Maple Syrup (Dark, Grade A)
- 1 ounce, Goldings hops (5.2%) 60 minute boil
- 1/2 ounce, English Goldings, 30 minute boil
- 1/2 ounce, English Goldings, 10 minute boil/steep
- 1/2 teaspoon, Irish Moss
- 2 teaspoons, Gypsum
- Wyeast #1028 London Ale yeast
1. Prepared yeast starter.
2. Steep cracked crystal malt in 2 quarts 150 F water for 30 min.(I put
the pot in the 150 F preheated oven) Sparged the grain into the boiling
pot with another 2 quarts of 170 water. Add enough water to bring volume
in pot to 5 gallons. Bring to boil.
3. Add Malt Extract syrup, wheat malt, gypsum, and 1 ounce of hops. Boil
for 30 minutes. After 30 minutes of boil, add Maple syrup and 1/2 ounce
of hops. Boiled another 20 minutes.
5. At 50 minute mark of boil, add 2 teaspoons of Irish Moss and the last
1/2 ounce of hops. Boil another 10 minutes (covered), turned of flame,
and allow it to steep for 5 minutes.
6. Chill, strain, and rack to primary. Pitch.