Mack and Jacks African Amber clone
Would I be correct in assuming that this would be classified as an American Amber, BJCP 10-B?
I think so, but as you know there are about 5 yeasts you can use with this one, and the english ale yeasts, or classic ESB yeast might throw it off of catagory
Ok, well this is what I'm thinking about doing tomorrow, if I get the range hood working.
Recipe: Mack & Jack's African Amber (Clone)
Style: American Amber Ale
TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Estimated OG: 1.052 SG
Estimated Color: 11.2 SRM
Estimated IBU: 34.6 IBU
Estimated ABV: 4.9%
Boil Time: 60 Minutes
Ingredients:
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Amount Item
3 lbs 4.8 oz Pale Liquid Extract (8.0 SRM)
3 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramel/Crystal Malt - 50/60L (60.0 SRM)
1 lbs Munich Malt - 10L (10.0 SRM)
8.0 oz Cara-Pils/Dextrine (2.0 SRM)
2.00 oz Cascade [7.20 %] (60 min)
1.00 oz Cascade - Homegrown [3.00 %] (Dry Hop 7 days in Primary
0.50 oz Cascade [7.20 %] (5 min)
1.10 tsp Irish Moss (Boil 10.0 min)
4.00 tsp Orange Peel, Dried (Boil 30.0 min)
1 Pkgs SafAle English Ale (DCL Yeast #S-04) [CultYeast-Ale
Mash Schedule: Temperature Mash - 3 Step Papazian
Total Grain Weight: 5.50 lb
----------------------------
Temperature Mash - 3 Step Papazian
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
I've also got SafAle 05, Coopers, Munton & Fison, and a few other yeasts.
Whacha think?
Another quick thought,
Is this supposed to have a fairly malty presence? If so, I could do a late/flameout addition on the LME.
looks good. I'd leave the malty presence up to the yeast, it's good with a variety of yeasts, but if you want to try it go ahead. I've experimented with this recipe alot, and one thing is they all turn out great
Ok, here we go!!!
Hey Bruguru. I really haven't seen an comprehensive update to your originally posted recipe since the start of this thread, which is 10 pages long and well over a year old. If I counted right, you have something like six brews since that first post. I hate reinventing the wheel, so would you consider reposting your current All-Grain Recipe for me? I am getting ready for a fall banquet for our umpire association, and Mac & Jack is the current request for the pre-banquet tailgate party. Not wanting to disappoint anyone, I really think I better use your best and most current efforts.
Thanks
Fritz
Hmmm, going from memory here, as my notes are at the brew house. (AKA moms garage). My neighbors at the apartment do not like the smell or the site of brewing beer in the driveway.
for 10 gallon batch 90 minute boil
1.060 og, 1.018- 1.013 fg
18lbs Marris otter
2lbs munich
1lbs crystal 80
2oz centennial 60 minute
2oz dried sweet orange peel 30 min
2oz cascade 2 minutes
2oz cascade dry hop
White Labs WLP005 (British Ale) or Wyeast 1098 (British Ale) yeast or safeale 04
Mash at 155F for 60min (I mash in overnight saves time). Collect enough wort for 13 gallons, boil for 90 minutes add additions, cool to pitching temp, then add yeast. ferment until fg is reached (4-5 days, then add the dry hops). ferment in primary another 10 days then secondary for 3-7days. Bottle, or keg.
you can use the peels of 2 oranges (any oranges), instead of the dried version, but the taste will be stronger for the first 3 weeks or so, and then it will be fine.
feel free to tweek this one as you see fit. I don't add irish moss to this anymore, as this beer is supposed to be cloudy, and that seems to do the trick.
You are doing yourself a disservice if you do not dryhop this beer, it is a completely different beer dryhopped. Give this one a full month in the bottle before you start to get technical on it. I try one every day after I bottle, and I swear to god that on the 29th day it tastes pretty good not a bad beer, but on the 30th day it makes me want to cry the beer is that good. To me anyway judge for yourself, i'm sure you will be pleasantly suprised.
I'm sure i have some tweeks to this that I forgot from my last brew of this. I will post anything important.
bruguru wrote:
My neighbors at the apartment do not like the smell or the site of brewing beer in the driveway.
.
F- em if they cant take a joke!
Yea, I hear ya, it's the whole propane thing. If they can have a grill how come I get to lite up in the driveway with a 150,00btu burner. They cried alot, and I was told to stop. Oh well, what can you do
Well I'm finally drinking this and it's pretty good stuff. Not as malty as I thought it'd be but it's nicely balanced and the dried orange peel comes through just enough in the finsh to make you think. I really like it.
DC
Wait a full month, and the beer changes, gets maltier, but still has the hop nose. The citrus dries it out at the end, very refreshing beer.
Going to keg today. Don't know if I can wait that month. But I'm going to try to let it keg condition for a couple weeks.
Let me know how it comes out. I've never kegged this beer, and I wonder if it would take longer, or a shorter period of time to condition. Plus if you force carb I don't know how that would affect the conditioning process.
Thanks Bruguru. This is just what I was after. I think the golf tournament will only be about two miles from the Mac & Jack Brewery, so I better make this just right.
Crabnut
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