Mack and Jacks African Amber clone
Hate to say it Thirsty, but you gotta dry hop this one. You keg, so no big deal just throw one of those keg balls with cascade it it for a week, and it will be great.
I like the changes you did to this one, i'm sure this won't last long. Once you sit down to drink one it becomes 2 or three.
bruguru wrote:
Hate to say it Thirsty, but you gotta dry hop this one. You keg, so no big deal just throw one of those keg balls with cascade it it for a week, and it will be great.
I like the changes you did to this one, i'm sure this won't last long. Once you sit down to drink one it becomes 2 or three.
Yeah I think because of the color I want this to be really clear, so I will probably cold crash it for a few weeks, then keg with cascade, and maybe an oz of amarillo too.
I'll be making this again tomorrow. I'll be using mostly grain with minimal DME and the grains will be just Munich, crystal, and carapils (they are on hand, reason for using them) I have two pds of DME if neded, will be going for a 4 1/2 gallon batch.. hops and orange peel will be the same.
Her's what I'll be doing:
4.25 gallons
2 pds DME
5 pds munich
1/2 pd crystal 50L
1.2 pd carapils
.75 centennial 9% 60 min
1/2 oz valencia orange peel at 30 min
safale 04
dry hop in primary day 3 with 1/2 oz cascade
1.055
1.013
30 ibu
5.2 %
DC
Wow, 5lbs Munich, I bet that will be malty malty goodness. I've never used that much munich in Anything, I know it's a base malt, but never came across a recipe that used that much. Let me know how it comes out, i'm sure it will be great.
I used 7 pds in a 3 gallon all grain bock recipe, but used an ale yeast so it was more of a brown ale. It was excellent.
I really liked the flavor the Munich had.
DC
Very close to an American O-fest, but an ale- I likey!
well, brewed it sunday and either mash temp was off or didn't sparge enough but my OG only came out 1.040 instead of 1.055. So I figured out how much DME to add (1 1/2 pds) to get it to right OG. I poured about half a gallon of wort into pot, added the DME and boiled for 10 minutes. the pot was plenty big, only 1/3 full and still would have boiled over if I wasn't watching it. Never happened before. I think it might be due to wort from carboy (unfermented) combined with dme made a sugar rich solution. not sure but it was an eye opener. OG is now at 1.055 and will pitch yeast in morning. Carboy is in temp controlled fridge. It tastes fantastic. Gonna be a good brew, mistakes and all. LOL.
DC
So, I did this version on Sunday, using two different %AA Cascades & some of my Homegrowns (est 4%).
Would like to try dry hopping this one in secondary.
How much of the 4% Homegrowns do you think I should use?
Probably only be in 2ndry for a week or so.
November Mack & Jack's African Amber
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
OG: 1.050 SG
Estimated Color: 12.6 SRM
Estimated IBU: 32.3 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.30 lb Pale Liquid Extract (8.0 SRM)(Boil 10 min.) Extract 37.50 %
3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 34.09 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 11.36 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.36 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.68 %
1.00 oz Cascade [7.10 %] (60 min) Hops 16.2 IBU
1.00 oz Cascade [5.10 %] (60 min) Hops 11.7 IBU
0.50 oz Cascade [4.00 %] (30 min) Hops 3.5 IBU
0.20 oz Cascade [5.10 %] (10 min) Hops 0.9 IBU
1 Tsp Irish Moss (10 min.)
4.00 tsp Valencia Orange Peel, Dried (Boil 30.0 min) Misc
1 Pkgs Safale American Ale (DCL Yeast ##s-05) [CuYeast-Ale
Planning on this being ready for a party on 11/29
Party on 11/29??? Be glad you are kegging it, cause the timing is going to be tight. My advice would be to let it clarify in the primary for a week to 10 days and then dry hop it in the keg. Bottling would be a little tight, but even kegging it will mean drinking it a bit before the dry hops have had their chance to make this beer great. It's a great beer and you should be fine.
My second effort on this beer is coming up later this week or next week. I use all home grown hops, a poorly defined mixture of several strains, primarily Cascade and Centennial. I cannot even guess on their strength, so I am basically using about double the volume of hops from the recipe. The results the first time were very acceptable the first time, with a large party of umpires being the judge. I had 5 gal in a keg that went home with less than a half gal remaining. It may be they liked it more due to the cost than anything else, but I hope it was because it was really good. Anyway, with these home grown hops, I don't get quite as much first taste bitter, or aroma, leading to the doubling of the hops. I do end up with a very long lasting hop sharpness in the aftertaste. It is a sharpness I only associate with dry hopping, and is much more pronounced in my brew than in the actual Mack & Jack.
If your hops act like mine, then about an ounce (two to three dry measure cups) would be just about right for the dry-hopping. In my upcoming brew, for the hops I have, I will use a heavier dose of hops in the brew, but about normal in the dry-hopping. As they say…. Relax, have a home brew.
I dryhopped mine yesterday on day 5. was too busy to get it done on day 3. tasted it and took gravity reading before adding hops. tastes outstanding, even better than last time I made it and had to add more dme to correct gravity reading this time. gravity reading before adding hops was 1.014.
will leave on hops for one week then transfer to clear and bottle.
DC
This sounds like a winner. I'll be making the all grain version next when my carboys are empty. It seems like it will be lighter version of my Altbier which uses 4# Munich, 1# Caramel Munich 45L, 2# Munich Pale and 3.5 # pilsener. That was the "house favorite" of my friends, maybe this African Amber will take over.
I agree with the kegging directly from the primary, it has worked well for me with ales. Also, can you use a hop bag for the dry hop? That would keep it cleaner.
Primary- Black as Spades Lager
Emergency Primary- JT's American Ale
Secondary Keg- Pilz
Kegged- Sour Cherry Stout
WaukeshaBrew wrote:
It seems like it will be lighter version of my Altbier which uses 4# Munich, 1# Caramel Munich 45L, 2# Munich Pale and 3.5 # pilsener. That was the "house favorite" of my friends,
Primary- Black as Spades Lager
Emergency Primary- JT's American Ale
Secondary Keg- Pilz
Kegged- Sour Cherry Stout
What do you use for your yeast? wy1007, wlp029?
I bounce around a bit on yeast. For Altbier I use Wyeast 1007 German ale and ferment at 62-65F. My APA was Wyeast 1099 Whitbread ale and came out great. Newest APA is Wyeast 1098 British Ale, we'll see. (Local store doesn't have 1099) I intend to use the lees from the APA/1098 to make the African amber. Almost always I make a second batch on top of the first batch dregs, this works great and starts fermenting almost within an hour. Saves bucks too. When I switched to all grain and liquid yeast my beers became better than what I could buy, so I use liquid yeast.
bruguru wrote:
Hate to say it Thirsty, but you gotta dry hop this one. You keg, so no big deal just throw one of those keg balls with cascade it it for a week, and it will be great.
I like the changes you did to this one, i'm sure this won't last long. Once you sit down to drink one it becomes 2 or three.
Ended up putting this onto an oz of summit. I do loves the summits. Forgot I had them, I'll give it a week, yank the sock, and keg er up! cant wait!
WaukeshaBrew wrote:
I agree with the kegging directly from the primary, it has worked well for me with ales. Also, can you use a hop bag for the dry hop? That would keep it cleaner.
Dry hopping it with a hop bag in a keg is so simple and doe keep things moving much easier through the keg out tube. Dont forget to weigh the hop bag with something so it doesn't float. As to being cleaner (clearer?), dont forget that this brew is designed to be a bit cloudy, to be faithful to Mack and Jack. One other point is to make sure to use the orange rind. Bruguru swears by it, and I don't doubt him on the taste. He is the hands down expert on matching this beer.
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