Well, I brewed this back on 12/15... this is only the 4th beer I've brewed, and my first Brown Ale. It's also the first time I've made up a starter as opposed to just rehydrating dry yeast an hour or so before pitching.
I had some pure maple syrup left over from my last camp trip, stuff I had bought from Costco actually, so that's what I used.
The thing was a monster during fermentation... we brewed and fermented at my buddy's house in a corner of his study. The temp in there was ~70.
Within the first few hours the airlock sounded like a typewriter, and a day and a half in it had "volcano'd", blowing the airlock across the room and covering a portion of his wall in foam. There was dried foam on his ceiling as well as on his computer across the room on his desk. Needless to say, I was proud.
Although I did secondary fermentations on my previous two batches of beer, I didn't on this one. After a week, I kegged it. Having just restarted brewing as a hobby, I had an empty keg that I needed to fill!
The taste at the time was nice and nutty, if a little sweet. I gassed it up, and even after just another week in the keg (refrigerated), there's already been a nice mellowing of the brew, and he sweetness has been significantly reduced.
It has a nice head at pour and good body and mouth feel. The maple just comes thru, and compliments the nutty/grains character nicely. I served it to a number of people on New year's eve, including my buddy I brew with, and everybody loved it.
Unfortunately I was not able to get a gravity reading, but it feels like it's probably in the 8.5-9% ball park.
This is a great recipe that I'll definitely try again.. perhaps soon so I can let the next batch sit in a secondary for a few months...