1 Ironmaster Canadian Ale kit: 1.8Kg hopped malt extract
1.5 kg. Munton’s light malt extract
1 lb. 2-row pale malt
1 gallon Vermont grade-A dark amber maple syrup
1 tsp. Irish Moss
1 gallon water for boil
1 pkg. Wyeast # 1056
¾ cup corn sugar, for bottling
Day 1 - Start the yeast per instructions on the package
Day 2 - Mash pale malt in 1 quart of water at 50°C for 20 minutes, 65°C for 30 minutes, and 70°C for 10 minutes. Sparge with ½ quart water at 77°C. Set the collected sweet wort aside.
Boil 1 gallon of water in brewpot. Add maple syrup, sweet wort, and malt extracts. Total volume is just under 3 gallons.
Bring wort to boil.
At protein break completion check time.
15 minutes later, add Irish Moss.
30 minutes later, remove from heat and skim froth from top.
Cover brewpot and let wort stand and cool for an hour.
Pour wort into primary fermenter carefully, leaving sediment at bottom of brewpot.
Fill primary with water to make 5 gallons. (OG about 1.084)
Seal primary and let stand until at room temperature.
Pitch yeast & lock.
Ferment until active outgassing ceases. (~7 days)
Rack to secondary & lock
Complete fermentation until clear (~2 weeks)
Check for FG about 1.021 (est. 8.2% ABV)
Rack to bottling container, add corn sugar dissolved in 1 cup boiling water, cooled to room temperature.
Bottle
Age for 4 weeks.