I'm brewing this up this weekend. My sister in law has requested a "Maple Cream Ale" for her birthday in mid-December, so I'm going to brew this up and add in a few ounces of concentrated maple extract right before bottling/kegging.
I went with the California Lager yeast, because I'm looking for a clean, crisp, highly-attenuated beer, with moderate flocculation so I can get it nice and clear with no haze. I'm going to primary it for 3 weeks, then cold-crash, hit it with some gelatin, then add the maple extract and carbonate it for a week or so. Can't wait to see how it turns out!