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Pale Maple Ale

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Pale Maple Ale

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Beer Style: Spice, Herb, or Vegetable Beer  (21A)
Recipe Type: extract
Yield: 5 US gallons

Spice, Herb, or Vegetable Beer


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).


  • 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

Beer Profile

Original Gravity: 1.054
Final Gravity: 1.008
Alcohol by Vol: 6.02%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


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.