Need help with this maple cream ale recipe

[blazingsun81]

I need help to break down this recipe for a 5 gallon batch. I'm also a little confuse on when or how to add the light lager & meq would I add it to my wort or straight to my carboy.?
Granville maple cream ale
Alcohol volume: 4.8% (approx).

Volume: 50 litres*

Ingredients
1.5 litres light lager
2.0 litres MEQ
0.75 litres pure maple syrup
2.0 litres glucose
1.2kg dextrose
1kg malto dextin
250g Munich malt
Hops
35g Tettnanger
25g Willamette
30g Cascade
10g Irish Moss
Yeast
25g Ale yeast
15g yeast nutrient

For a darker winter-style ale with a dryer finish change the glucose to dextrose, use 3 litres of MEQ and only half a litre of light lager.

*****

 

[12thHoleBrewer]

Your post caught my eye. Several years ago I visited Vancouver and was fortunate enough to be able to drink this beer on tap. In the United States, the cream ale style is typically a light bodied, yellow straw colored beer with a significant corn profile. But I figured since I was in Canada I would try to get beer using maple. I was pleasantly surprised to see a copper colored ale with a fuller body, and no adjuncts. The maple was there but not overwhelming. Just right.

Living on the East Coast of United States I have not had the opportunity to try this beer again. I'm curious, how did you come across this recipe? I'd love to try a homebrew recipe and brew it myself.

To answer your questions I assume the light lager you mentioned and MEQ are both malt extract up some sort. if that is the case, you normally want to boil them in your wort. Some people at them at the beginning of the boil where as others will add them toward the end. You can find threads on that elsewhere in this form.

 

[blazingsun81]

I got it from a online beer magazine , . http://www.beerandbrewer.com/_blog/Magazine/post/Recipe_-_Clone_Kitsiliano_Maple_Cream_Ale/

If they are malts that makes sense , now if I can break it down to a 5 gallon batch I would be one really happy brewer.