I modified the recipe but here is the base recipe
5 gallons/19 L, extract with tree sap; OG = 1.077; FG = 1.015; IBU = 21; SRM = over 25 ABV = 7.9%
Ingredients:
8 gallons (30 L) of maple sap
6 lbs. (2.7 kg) Muntons Amber dried malt extract
1.0 lb. (0.45 kg) crystal malt (60 °L)
0.25 lb (0.11 kg) German rauchmalz (smoked malt)
1 pint Vermont maple syrup
4 AAU Cascade hops (60 mins) (0.8 oz./23 g of 5% alpha acids)
8 AAU Northern Brewer hops (0 mins) (0.88 oz./25 g of 9% alpha acids)
Dried ale yeast
0.33 cup corn sugar (for priming)
0.66 cup maple syrup (for priming)
Step by Step:
Boil maple sap down to 6 gallons. Place crushed specialty malts in a steeping bag. In a large saucepan, combine 1 qt. (~1 L) of hot maple sap from kettle with enough tap water to bring temperature down to 160 °F (71 °C). Steep grains in this liquid for 45 minutes, holding temperature between 150–155 °F (66–68 °C). Add malt extract and “grain tea” to kettle and boil for 60 minutes, adding hops at times indicated.
Add maple syrup with 15 minutes left in boil. After the boil, let wort stand (covered) for 30 minutes before cooling. Cool wort, siphon to fermenter, aerate and pitch yeast. Ferment at 68 °F (20 °C) for two weeks. Rack to secondary and let condition for 3 to 4 weeks. Bottle with corn sugar and maple syrup. Let bottle condition for 4 weeks before you try it.