Pale Maple Ale

Classification: spiced ale, maple beer, extract

Source: Mark Davis (Mark_Davis.osbu_sout@xerox.com) 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 ale).

Ingredients:

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

Procedure:

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.

Specifics:

O.G.: 1.054
F.G.: 1.008