I've been using these forums since I started brewing, it's been a great resource. I just got a gallon of Ohio maple syrup from my folks, and I want to make a relatively strong brown ale with it. I am thinking something along the lines of:
1 gallon maple syrup (added at 10 minutes left to boil or at high krausen?)
10 pounds 2 row
8 ounces pale chocolate
4 ounces midnight wheat
Mash temp- not sure if I should mash around 150 or higher due to the fermentability of the maple syrup
I'm not sure about the hops but I see Dogfishhead/ SN's Life and Limb uses Bravo for bittering, and Perle and Sterling for finishing. I'm thinking maybe Centennial for bittering and Sterling/ Cascade for finishing for about 50-60 IBU's. I have some Wyeast American Ale II or S-05 to use for yeast, but I'm inclined to use the American Ale II. I want to know if this sounds good, or if it is a waste of the syrup. If so, what should I brew with it? Thanks a bunch.