"The reason that I decided to write this article is to help the beginning brewer save some cash and make a fantastic beer at the same time." This is a good artilce for the audience quoted above, beginners may not initally think of these things and I applaud Jason for writing for them!
I did one a few years ago, below is a link to the thread. There's a video on the second page as well. My advice would be to add syrup during secondary fermentation and plan for that addition so you don't overshoot your abv%. I added 6lbs of syrup just before pitching and most of the maple...
Just wait another week, then rack to your keg. Chill the keg overnight and then carbonate it. I use the shake method but the beer never usually tastes it's best until it's been carbonated for at least a week. Why does it need to be clear? If you rack well, the let it clear the rest of the way...
I would go with Citra which should give you more of the fruity citrus aroma you are looking for if you add it for the last 15 mins. What are you bittering with? Maybe use the Hallertau as your bittering addition since they are a much lower Alpha Acid than Citra.
Base looks good to me, you could throw in a lb. of honey malt and an ounce of black patent or chocolate to darken it up a little. Use an oz. of Chinook at the 60min then as many hops as you want (like you would for your IPAs) starting at the 30 min mark. I just brewed one similar to that grain...
I corked 112 bottles on Sunday and the floor corker seated them all perfectly, not one ugly dimple-cork. Totally worth the money, maybe you'll want to make more wine once you get one of these!
You may be filling the bottles too full also. I had the exact same issue and was told to quit over filling and set my depth a little deeper. The hand corker is adjustable if there is a nut on the top of it. I did buy a floor corker since I have 42 gallons to bottle this year so I plan on...