From BYO:
Maple Brown Ale
Author: John Huegel
Issue: June 1996
Online Date: Tuesday, 03 September 2002
(5 gallons)
"This is one of the first recipes I made up, and it is a favorite. The secret is the maple syrup. I made it with syrup from my dad's trees that was reduced over a wood fire. This gave it a slightly smoky flavor. The maple and the Cascade hops go well together. Be warned: This is a strong one."
Ingredients:
3 lbs. hopped amber malt extract
3 lbs. hopped dark malt extract
1 lb. crystal malt, 40° Lovibond
1 quart (3 lbs.) maple syrup
2 oz. Cascade hops
Doric dry ale yeast
3/4 cup sugar
Step by Step:
Rehydrate dry yeast in 1 1/2 cups sterilized water at 80° to 100° F up to an hour before pitching.
Add grains (in bag) to 1 gallon cold water. Steep until 160° F, hold 15 minutes, remove grains. Add extract and maple syrup. Boil 55 minutes. Add Cascades and boil for five minutes. Add 3.5 gallons cold water in carboy. Pitch rehydrated yeast into 7-gallon carboy. Bottle with sugar dissolved in 2 cups of water.
OG = 1.075
FG = 1.018
Obviously, you can sub in malts in promash or another program to get to the same OG for an all grain.