Mack and Jacks African Amber clone
Yea, this one is a crowd pleaser. If you brought 2 corneys those would have gone before the others too.
first time I used WLP005 with this recipe, and it's really awsome. Makes the malt in this pop out more than any other yeast that I tried. It's been in the bottle over a month now, and I can't wait to unveil this at the annual 4th of july party
it has the citrusy taste, but I can also taste apple pear and malty, malty goodness
I'm getting things together to make this and Iwas wondering what the difference is between adding hops 2 minutes left in boil versus dry hopping. Aren't both adding aroma, just a lot more in dry hop? If so why not skip the 2 minute addition, or am I missing something?
DC
You can try it, I do the 2 minute add just to bang out more hop aroma, along with the dry hop. On the other hand you really have no choice but to dry hop, it really, really makes a difference.
I don't think leaving out the 2 minute add will change anything, try it, either way i'm sure you'll be very pleased with this one.
I'll be making mack and jacks sunday using recipe below. Also making 6 gallons of elderberry wine.
6 pds light DME
1 pd munich
.5 pd crystal 50 L
.5 pd carapils
1 oz Centennial 9.3%AA 60 min
.5 oz Cascade 6.2% dryhop 4 days into primary
1/2 oz dried valencia orange peel 30 min boil
Safale 04 yeast
OG: 1.059
FG: 1.014
ibu: 32.1
alc: 6%
DC
very Nice, looks great. I hope you enjoy this one as much as I do. It brings a smile to my face when I think of people trying it for the first time.
Finally brewed this beer today. been working 6 days a week. I made an elderberry wine early this morning and just finished putting the mack and jack into the primary. OG was 1.053. Didn't notice the orange at all but used 1/2 ounce dried sweet orange peel at 30 minutes in boil. Will dry hop with cascades day 4 in primary.
DC
great, you shouldn't notice the orange at all is the thing, so you did it right. You notice it at first if you use fresh orange peel, but then it mellows after about a month, and you get the desired effect. The orange taste should be just a hint of fleeting citrus, I guess that's the best way to describe it. You'll see what a mean, it's just enough to say to yourself, is that orange in there? nah, must be the hops, let me take another taste. Next thing you know, you wake up in atlantic city with a barbie doll.
bruguru wrote:
great, you shouldn't notice the orange at all is the thing, so you did it right. You notice it at first if you use fresh orange peel, but then it mellows after about a month, and you get the desired effect. The orange taste should be just a hint of fleeting citrus, I guess that's the best way to describe it. You'll see what a mean, it's just enough to say to yourself, is that orange in there? nah, must be the hops, let me take another taste. Next thing you know, you wake up in atlantic city with a barbie doll.
Ya know they have a new Barbie Doll out now? It called "Divorced Barbie" She comes with all of Kens stuff.
DC
It's slowing down big time. Was very agressive. Had to add a blowoff tube as it was foam through airlock. Day three, went ahead and dry hopped with 1/2 oz 7.5 AA Cascade hops. Put airlock back on. How long should I leave it before transferring or bottling? Week 10 days? It's still in primary.
DC
Yea, leave it 11 more days, so 14 total, then bottle. if you notice that the hop bits are still jingling and jangling around in the primary, feel free to secondary for 2 days then bottle, but i've never really seen the need as the yeast you used the s-04 should take everything into the bottom, and seal it like cement. If you get floaties, you can sanitize a skimmer or strainer of some kind, but again, i just work around it. Good luck, and wait at least a month to try one. ahhh, who the hell are we kidding, wait 3 days like I do, and then every week after that, Ha ha. After a month it's fantastic stuff.
Well, bruguru, I guess I'm going to have to try this one.
Seems that everything I need is either in inventory or on the way.
Thinking about a partial mash- Pale LME, Pale 2 row, Munich 10, Crystal 60 or 80.
Cascade hops, SafAle 04.
I'll run a preliminary recipe by ya when I get all the stuff together
Any brew that can run a constant thread for a year and a half must be worth doing.
a year and a half wow, time fly's. Sounds good, i've never done a partial mash of this, i'm sure it will be great. The best thing about this is you get little variations from everyone, but it come out great, a real crowd pleaser. Women Like it, your friends will love it, and you can use a variety of yeasts. Just don't forget to dry hop with cascade, and you'll get the desired effect. With or without the orange peels it's great. I always put the orange peels in now, but it's up to you.
Hey bruguru, I'm a little new to brewing but I'm going to try this for my third recipe. This'll be my first attempt with specialty grains. Should I mash or just crush and steep them then add the extract? Sorry if I'm a little green. But I'd hate to mess this one up. African Amber is the beer that made me a beer lover and I haven't tasted it since I moved to Minnesota.
Sprokket wrote:
Hey bruguru, I'm a little new to brewing but I'm going to try this for my third recipe. This'll be my first attempt with specialty grains. Should I mash or just crush and steep them then add the extract? Sorry if I'm a little green. But I'd hate to mess this one up. African Amber is the beer that made me a beer lover and I haven't tasted it since I moved to Minnesota.
You can just steep them in water at about 150 degrees, or put them in cold water and raise the temp to just short of boiling and then remove the grains. That's what I did. So far it smells great. I'll be transferring to 2ndry to get better clarity and take a geavity sample and drink it.
DC
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