Mack and Jacks African Amber clone
I am making this recipe right now. I was originally going to make a 2.5 gallon batch using the light extract and another using the amber extract. Well the light batch was lost due to a carboy cracking. I will let you know how the amber batch goes...brewing right now.
I was inspired by your recipe and the modifications you posted, thanks.
FailureDrill wrote:
I was inspired by your recipe and the modifications you posted, thanks.
Wow bruguru!
From extract brews, to vinyl brews, to all grain, to a plate chiller AND no you are inspiring people with your recipes.... all in less that a years time.
You really are growing up.
This is a great board.
I can't wait for spring time so we can get another MA brew session going. I think I am having withdrawls.
brewchez wrote:
Wow bruguru!
From extract brews, to vinyl brews, to all grain, to a plate chiller AND no you are inspiring people with your recipes.... all in less that a years time.
You really are growing up.
This is a great board
Thanks brewchez, aside from the vinyl comment that's some high praise. I'm going to have to bribe you guys to stop bringing up the vinyl brown ale, because this looks as it might turn into my recognized brew.
"Hey look, it's shitty brown ale"
"Hey vinyl boy, how's it going?"
"Hey, did some one put a condom on? no, it's just shitty brown vinyl ale guy" ha ha
bruguru wrote:
["Hey vinyl boy, how's it going?"
Loren, I can almost guarantee you there is not a person on this whole board who has not made a batch that was equally or worse with a strange off flavor. Many dumped theirs, many cooked with it, (my brewpartner still has a 12 pack of our T&L Shitty Porter we crack open one every once in awhile to humble ourselves). You my friend had the balls to share it with others. We know you make delicious beer too, cause we've drank your Mack and Jacks, and didnt you have a raspberry too? But I thank you for your Vinyl Pale Ale contribution. So what do you have on the plate for us this spring? (oh and if anyone wants me to bring a T&L Shitty Porter to brewday, speak now!)
Thirst wrote:
You my friend had the balls to share it with others
I'm a firm believer in the Laugh at yourself before anyone else can rule. After all If your an ass, and you know your an ass, at least no one can ride you.
I have that Grand Cru that I bottled in some 750ml Belgian bottles to bring to the next brewday. I only have one left as I gave the rest away for chirstmas presents to people in the neighborhood.
I'll also have some Mac and Jack's, and ESB brewchez/Thirsty style. and Hopefully a maibock to bring.
I'm going to to be kegging soon, so maybe i'll be able to bring a keg.
bruguru wrote:
[as I gave the rest away for chirstmas presents to people in the neighborhood.
I'm going to to be kegging soon, so maybe i'll be able to bring a keg.
Careful flaunting that stash in public, we all know your generosity and your neighbors may be expecting full cornies for xmas next year!
Ha ha, I was just thinking that. I made 4 cases of the African Amber, and 2 are gone already. I gave alot if it away to people at work for the superbowl.
Now I only have 2 cases left to bring to my friends superbowl party, and that leaves me with none. Goddamnit I hate being out of this beer, ha.
Well, at least I have the ESB to bottle, and a warm week comming up. Maybe i'll be able to make a batch next saturday.
This one is on my list to brew soon (I'm a sucker for all the good press you guys are giving it). I happened to be grocery shopping today ($240!!!! WTF? And that's after the $115 'savings' from getting stuff on sale. I need to either get rid of one of the kids or stop eating)...where was I? Oh yeah, I looked for dried valencia orange peel and found it for $7 for a small jar. That seems ridiculous. My LHBS sells bitter and sweet orange peel for like $2 or $3 an ounce. Would either of those do for the peel portion of the recipe?
Lee wrote:
My LHBS sells bitter and sweet orange peel for like $2 or $3 an ounce. Would either of those do for the peel portion of the recipe?
I've used both the dried version in the grocery store, and used a potato peeler to just take off the orange of the peel using real oranges and leaving the white pith behind. I let them dry over night, i've also thrown them in undried, all variations work great.
When using the fresh orange peel, use the peels of one orange per 5 gallon batch, The flavor will be a little to much orange at first, but after a month in the bottle, it's perfect. When using the dried orange peel, use a half ounce valencia orange peel per 5 gallon batch, and it's great right away.
So this thread started almost a year ago.
I want to be sure that the recipe hasn't changed much since then for all your loyal readers.
Bruguru can you confirm that the recipe is what it is on the first page of the thread.
I might even have to put this one in my que!