SwisherTech

Pale Malt Extract 5.50 lbs.
Chocolate Roast 4.00 oz.
Caramel Malt (60°L) 12.00 oz.
Pale Malt 3 hand full’s
Pure Maple Syrup 8.50 oz.
Centennial 1.00 oz.
Willamette 0.50 oz.
Ale yeast 200 ml

My brown ale is finally finished after four long weeks. I have named my brown ale “Brown Ale Eh!” due to the fact that I used maple syrup that comes from Canada. Above is the ingredients and what follows is the process I used.
I first I put all my milled grain in a nylon steeping bag. I then throw the bag of grain in a pot of 160°F water for 30 minutes. I then racked the steeped water into my kettle with more water to make about 3 gallon s for my boil. Brought my kettle up to a boil and then removed the kettle from the heat to dissolve my extract into the water. Once the extract had dissolved I put the kettle back on the burner and brought the brew up to a rolling boil.
The Centennial hops were supposed to go in after 30 minutes of the boil, but I slowly started throwing some in to keep from boiling over. After 30 minutes I through the rest of the centennials in and at 60 minutes I through my Willamette’s in the boil. After a 90 minute boil I removed the kettle from the heat and poured my hot wort through a screened funnel into my soda keg. I then used CO2 to push the wort through my counter-flow chiller. I pitched 200ml of yeast at 72°F.
Here is a table of my measured gravities
Time Gravity Plato
Day 0 1.055 13.75
Day 3 1.022 5.5
Day 6 1.018 4.5
Day 7 1.016 4

I fermented at 68°F for seven days in a bucket and then I racked to my carboy. The beer was left for four days in the carboy at 65°F and was chill down on the last day to around 30°F. The beer was then racked into a soda keg with half a cup of corn sugar and one tablespoon of fresh yeast. Here the beer sat in the keg for two long weeks.
The beer is now finished and hooked up to the kegerator. Beer definitely has a maple taste and is much sweeter than I anticipated. The body of the beer is very thin as well. Will post some tested numbers as soon as I have a chance to analyze the beer.