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Mack and Jacks African Amber clone
Went with the orange peel. It seemed much more fragrant than the Satsuma’s.
One surprise outcome from yesterdays effort was the efficiency. Normally, I run between 70% and 75%. Yesterday, it was 83%. Will have to think through the mash and figure it out what I did. Hope I didn’t pull much astringency from the grain.
Well Hello! Since this is my first post, my name is Doug and I live in Vancouver, WA. I just started home brewing but have wanted to for a few years now.
Mac and Jacks was one of the reasons I wanted to brew. I got a recipe from the LHBS and it was my 4th batch. Tommorrow I'll be bottling it. Because I couldn't get the carboy clean, it still had some residue around the upper ring, I don't have very high hopes for this batch.
But thanks to this forum I will be brewing the recipe here this weekend. It has been great going thru the thread and reading everyones observations about this great beer. Had to hit the Blind Onion last night and had a couple after picking up the ingrediants. I'm already looking forward 4 weeks to tasting it and it hasn't even been brewed yet.
Some pages back FailureDrill posted up about a place in the Seattle area where they had 4 of the Mac and Jacks flavors. Does anyone know where that place is? --- thanks
And thanks for the recipe!!!
I will be dry hopping and adding orange to this batch because of your suggestions.
While I don't know the bar FailureDrill was referring to, I got the Brewery down pat. They are open Wednesday through Sunday, weekdays till 6 PM and weekends till 5 PM. They are in Redmond, just west of East Lake Sammamish, not far from the end of SR-520. If you know the area, they are on the back road into Marymoor Park (East side). Check out their website for better info.
Crabnut wrote:
One surprise outcome from yesterdays effort was the efficiency. Normally, I run between 70% and 75%. Yesterday, it was 83%. Will have to think through the mash and figure it out what I did. Hope I didn’t pull much astringency from the grain.
My worries were unfounded. Malty, Hoppy, Wonderfulness. I am already worried about sucking the keg dry again.
More effiency was somthing I had to get used to once I started to use Marris otter malt. For some reason I just get great results with my mash tun from it.
I'm drinking some of my sweet kegged Mac and Jack's now, after a hard day's work.
Tastes like victory
not the malt victory, just me feeling like a winner kind of victory. Ha ha
Just brewed a batch of this today. I cant leave well enough alone, so I tinkered some. Hopped to 45 IBUs with 2oz cascade and 2 oz amarillo, and did the same at 2 minutes. Probably dryhop the same blend, ounce each of cascade and amarillo. bruguru you will be proud of me, I only brewed it to the style limit of .060, no imperial this time!
Crabnut wrote:
While I don't know the bar FailureDrill was referring to, I got the Brewery down pat. They are open Wednesday through Sunday, weekdays till 6 PM and weekends till 5 PM. They are in Redmond, just west of East Lake Sammamish, not far from the end of SR-520. If you know the area, they are on the back road into Marymoor Park (East side). Check out their website for better info.
Thanks Crabnut!
Never really knew where the brewery was. Next time.....
I'm making it this weekend. I'm upping the sweet orange peel to 1 ounce form 3/4 ounce and doing the usual bittering hop, but no 2 minute hop. I'll be dry hopping with 1 oz cascade, used 1/2 ounce last time.
using munich malt again also, 2 lbs. accidentally got 1 pdd 60L crystal instead of 1/2 pd, it was crushed with 1/2 pd carapils before I caught it so it's going in as well.
DC
Viejito wrote:
Mac and Jacks was one of the reasons I wanted to brew.
Same with me Viejito, and welcome to the board. It's hands down the best beer i've ever had, just because you can drink it with any food, it's a session beer, it's heavy enough to please those who like somthing a little more substantial, and it's light and citrusy enough to not disuade the lighter beer drinkers.
Brew some up, with or without the orange peels, and i'm sure you'll be suprised how good this is. The best thing about this recipe, is that you can mix and match most of the malts, and yeasts if you want, all you have to do is keep the Cascade as the finishing, and the dry hop, and it will be great every time.
Just realized that my Mack & Jack's keg is starting to get light. Arrgghhh!! 
I dry hopped the last batch with my homegrown Cascades, my oh my.
There was mention of using Maris Otter, so I'm trying that on my next batch.
Going back to the dried sweet orange peel.
Going to try an all Cascade hop schedule
So here's the plan- input invited
Recipe: Mack & Jack's 2010
Brewer: Brewski
Style: American Amber Ale
TYPE: Partial Mash
Batch Size: 5.50 gal
Estimated OG: 1.051 SG
Estimated Color: 12.0 SRM
Estimated IBU: 33.0 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type
3.30 lb Pale Liquid Extract [Boil for 10 min]
2.00 lb Maris Otter (Crisp) (4.0 SRM)
2.00 lb Munich Malt - 10L (10.0 SRM)
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM)
0.50 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 oz Cascade [7.20 %] (60 min)
0.50 oz Cascade [7.20 %] (30 min)
0.50 oz Cascade - Homegrown [4.00 %] (10 min)
0.50 oz Cascade - Homegrown [4.00 %] (Dry Hop in primary)
1.00 tsp Irish Moss (Boil 10.0 min)
4.00 tsp Orange Peel, Dried (Boil 30.0 min)
1 Pkgs Safale American Ale (DCL Yeast #US-05) [CuYeast-Ale
Temperature Mash-
Step Time Name Description Step Temp
30 min Step 1 Add 8 qt of water at 125.8 F 120.0 F
30 min Step 2 Heat to 150.0 F over 15 min 150.0 F
30 min Step 3 Heat to 158.0 F over 15 min 158.0 F
10 min Step 4 Heat to 170.0 F over 5 min 170.0 F
Batch Sparge w/ 7qts water @ 170F
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