Additional Misc. Ingredients: 1 clove, 4-6 oz. (112-168 g) apple flavoring.

01.  Heat 1 gallon (3.8 L) of water to 155 deg. F (68 C). Add 9 oz. US crystal 
     malt (40 L) and 1 oz (28 g) British chocolate malt. 
02.  Remove pot from heat and steep at 150 deg. F (66 C) for 30 minutes. 
03.  Strain the grain water into the brew pot. 
04.  Sparge the grains with 0.5 gallon (1.9 L) of 150 deg. F (66 C) water. 
05.  Bring the water to a boil, remove from heat and add 7 lbs. (3.2 kg) of 
     Muntons Extra Light dried malt extract, 5 oz. (140 g) malto dextrin, and 
     8 AAU Northern Brewer hops. 
06.  Add water until the total volume in the brew pot is 2.5 gallons (9.5 L). 
     Boil for 45 minutes.  Then, add 1 tsp. Irish Moss, 0.5 inch vanilla bean 
     (split), 0.5 tsp. cinammon, 0.25 oz (7 g) fresh grated ginger, 1 clove, and 8 oz. 
     (224 g) pure maple syrup. 
07.  Boil for 12 minutes, then add 0.5 inch vanilla bean (split), 0.5 tsp. 
     cinammon, and 0.25 oz fresh grated ginger. 
08.  Boil for 3 minutes.  Remove pot from heat and chill for 20 minutes. 
     Strain the cooled wort into primary fermenter and add cold water to obtain 
     5 gallons (19.5 L). 
09.  When wort temperature is below 70 deg. F (21 C) pitch Wyeast 1098 (British 
     Ale) yeast. Aerate the wort thoroughly.  Ferment in the primary for 7 days 
     at 68-70 deg. F (20-21 C). 
10.  After primary completes, siphon into the secondary fermenter, and ferment 
     at 68-70 deg. F (20-21 C). 
11.  Bottle when fermentation is complete, target gravity is reached, and beer 
     has cleared (approximately 3 weeks).  Prime with 1.25 cups Muntons Extra 
     Light dried malt extract that has been boiled for 10 minutes in 2 cups 
     of water and 4-6 oz. (112-168 g) apple flavoring. 
12.  Let prime at 70 deg. F (21 C) for 2 weeks until carbonated, then store at 
     cellar temperature until the brew suits your taste.