Butternut Maple Ale

Kind of a culmination of several pumpkin ale recipes I've found out there, but subbing the pumpkin for butternut squash. Haven't made it yet. This fall for sure. Planning on doing another 5 gal batch at the same time, but w/ sweet potatoes & brown sugar instead of butternut & maple syrup.

Brewer:	justio		Email:	jhizzle_14@yahoo.com
Beer:	Butternut Maple Ale		Style:	-
Type:	All grain		Size:	5 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	28 IBU
OG:	1.070		FG:	1.015
Alcohol:	7.1% v/v (5.6% w/w)
Grain:	8 lb. 8 oz. American 2-row 1 lb. 8 oz. American Munich 1 lb. 8 oz. American crystal 60L 5 lb. Butternut Squash
Mash:	70% efficiency
	Going to use locally grown Michigan Butternut squash, possibly from my own garden if ready in time. The squash will go in the mash. I'm also going to add 1 lb of rice hulls to the mash to try to prevent a stuck mash/sparge. Butternut Preparation: Peel, scoop out seeds & cube 5 lb of butternut squash (about 4-5 medium/large sized squash). Boil cubed squash in a sauce pan in just enough water to cover the cubes for 15-20 min, or long enough to be able to mash up with a fork/spoon, and do so.. mashing the squash up that is. Add the mashed butternut squash w/ the grains while pouring into the mash tun. Generally I use the rule of thumb of 1 quart of mash water for every lb of grain. Though there's only 11.5 lb of grain, I'm adding 5 lb butternut as well. Most of the water the squash has been boiled in will of absorbed into the squash, so it will be adding a goopy, thick extra 5 lbs to the mash. So I'm gonna go with 14 quarts of mash water to assist the rice hulls in keeping everything from getting all stuck up. Mash for at least 1 hour at 154°. Sparge for at least 1 hour with 180° water, collecting 7 gallons of wort.
Boil:	60 minutes	SG 1.050	7 gallons
	.35 oz. Ground Cinnamon 2 lb. Maple syrup .21 oz. Ground Nutmeg .21 oz. Ground Allspice
	Add 1 tsp of irish moss at the last 15 min of boil. Add 2.5 tsp of cinnamon, 1.5 tsp of nutmeg and 1.5 tsp of allspice in the last 10 min of boil. Add 2 lb of grade b, pure maple syrup(mine will be locally sourced Michigan maple syrup) at the end of the boil. I've heard several times that the maple syrup flavor ferments out, and it's hard to pick up any maple flavor. Grade B, is darker, and stronger flavored. Hopefully that'll keep the maple flavor coming thru.
Hops:	.5 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 30 min.)
Yeast:	WLP 001 California Ale Yeast in a 1 quart starter.
Log:	Plan on 1 Week Primary, 2 weeks secondary. 2-3 weeks bottle condition.
Carbonation:	3/4 cup corn sugar boiled in 2 cups of water, brought down to 70° and added to bottling bucket.

Recipe posted 03/28/11.