I'm curious what effect the addition of maple syrup would have on the ABV% and flavor of a beer.
I brewed a Maple Brown Ale on 11/3 from the following recipe:
6 lbs. light LME
3/4 lb. Victory malt
1/4 lb Crystal 80
1/4 lb Chocolate
8.5 oz. pure maple syrup
1 oz. Chinook
1 oz. Fuggles
On 11/3 the OG came in at 1.066, and last night I took my first reading and it came in at 1.020. Using an online calculator the ABV came in at roughly 6%, which surprised me as I was expecting something higher because of the maple syrup. I also tasted my sample, and it certainly wasn't as sweet as I was expecting either - it definitely had more of a bite than I was expecting.
The recipe didn't provide any target gravities, so I'm shooting from the hip here but I was expecting something in the range of 7-8%. Can I expect it to ferment out some more since it's only been going for 12 days? How long should I let it age to bring out the flavors?