Pages: 1
The UnOfficial Mac & Jack's African Amber Recipe Compilation
As a community service, I have gone through the 26, so far, pages of the original thread, and copied the posted recipes.
Let's start with-
The first post - Bruguru Feb 10, 2008
Mac & Jack?s African Amber (BYO, 3-4/2002, p. 18
Extract (with All grain option); 5 gallons; OG = 1.060; FG = 1.018; IBUs = 38; ABV = 5.5%
6.6 lbs Muntons light malt extract syrup
0.5 lbs Muntons light dry malt extract
1.0 lb Munich malt
0.5 lbs crystal 80
0.5 lbs carapils (dextrin) malt
9.3 AAU Centennial hops (1 oz @ 9.3% alpha) for 60 min
6.2 AAU Cascade hops (0.75 oz @ 8.3% alpha) for 2 min
4.2 AAU Cascade hops (0.5 oz @ 8.3% alpha) dry hopping
1 tsp Irish moss
White Labs WLP005 (British Ale) or Wyeast 1098 (British Ale) yeast
0.75 cups corn sugar for priming
Steep crushed malts in three gallons 150F water for 30 min. Remove grains. Add malt syrup and malt powder and bring to a boil. Add Centennial hops and Irish moss and boil for 60 min. Add Cascade aroma hops for last two min of boil.
When done boiling, strain out hops, add the wort to two gallons of cool water in sanitary fermenter, top off with cool water to 5.5 gal. Cool wort to 80F, aerate, and pitch yeast. Allow beer to cool over next few hours to 68-70F and ferment for 10-14 days. Add 0.5 oz Cascade pellets to dry hop your beer for five to seven days, the bottle. Pellet hops work well when dry hopping this beer.
All-grain
Replace extract with 9 lbs British pale malt. Mash all grains at 155F for 45 min. Collect enough wort to boil for 90 min and have 5.5 gal yield.
Decrease Centennial to 0.75 oz. Rest of recipe is same.
I did a few thing different, I couldn't get centennial, so I used 1.5 oz Cascade for the bittering. I added the irish moss at 10minutes. and I used the Wyeast 1056 American ale Instead of the british Ale. That's all they had at the LHBS, I hope it doesn't make that much difference, because I love this beer. Also, I'm not going to dry hop, because, well because I really don't like to, I added an ounce of Cascade at 30 min, and a half ounce of Cascade at flame out. I got an OG of 1.057
Failure Drill Feb 28, 2009
So, while browsing for stuff at the my LHBS, (Larry's Brewing Supply, Kent, WA), I came across of Larry's clone recipe for an extract African Amber clone. This is what he has:
0.5 lb Wheat
1.0 lb Crystal 50L
1.0 lb Munich Light
3 oz Special "B"
7.0 lb Light Malt Extract Syrup
2.0 oz Cascade (60 min)
0.5 oz Crystal (15 min)
0.5 oz Crystal (5 min)
Yeast: White Labs Irish Ale
Grains steep for 30 min at 160 Deg. Remove grains, add Extract off heat and boil, add hops according to schedule. Otherwise as normal.
Deafcone- May 10, 2009
Using origional recipe as basis here's what I have:
6 pds light DME
1 pd munich
.5 pd crystal 50 L
.5 pd carapils
1 oz Centennial 9.3%AA 60 min
.75 oz Cascade 6.2% 2 min
.5 oz Cascade 6.2% dryhop
1/2 oz dried valencia orange peel 30 min boil
Safale 04 yeast
OG: 1.059
FG: 1.014
ibu: 32.1
alc: 6%
Brewski - Aug 5, 2009
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:
------------
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
Burguru - Aug 22, 2009
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.
thirsty - Nov 6, 2009
I finally got around to brewing this one today. I messed with it just a little bit though- had to, cant leavr things alone!
I did 20# 2 row
2# munich
2# c-80
.5# special roast
1# melanoidin
3 oz cents 60
2.5 oz cascade flameout
fresh orange peel 10 min
us-04 fermenting at 64
Overshot the OG a tich, came in at .062
Looks pretty, hope it tastes that way!
Deafcone - Nov 7, 2009
'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 %
Brewski - Nov 10, 2009
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
Brewski - Dec 30, 2009
Recipe: New Year Mack & Jack's African Amber
Brewer: Brewski
Style: American Amber Ale
TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 3.50 gal
Estimated OG: 1.049 SG
Estimated Color: 10.3 SRM
Estimated IBU: 25.1 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.30 lb Pale Liquid Extract (8.0 SRM) Extract 39.76 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 24.10 %
2.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 24.10 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 6.02 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.02 %
0.50 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 16.7 IBU
0.50 oz Sterling [7.50 %] (30 min) Hops 6.9 IBU
0.50 oz Cascade - Homegrown [4.00 %] (10 min) Hops 1.6 IBU
0.50 oz Cascade - Homegrown [4.00 %] (Dry Hop 14 Days in Primary)
1.00 tsp Irish Moss (Boil 10.0 min)
4.40 tbsp Orange Peel Fresh, Grated (Boil 10.0 min)
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Brewski (again) - Feb 4, 2010 This guy is out of control
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
Bruguru - March 9, 2010
Mac and Jacks African Amber partial mash
American Amber Ale
Type: Partial Mash
Date: 3/9/2010
Batch Size: 5.00 gal
Brewer: bruguru
Boil Size: 4.08 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (5 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes: fantastic hop aroma, with citrus in the flavor profile. Malty presence throughout
Ingredients
Amount Item Type % or IBU
3 lbs 3 oz Pale Liquid Extract (15.8 EBC) Extract 31.94 %
5 lbs Pale Malt, Maris Otter (5.9 EBC) Grain 52.36 %
1 lbs Munich Malt (17.7 EBC) Grain 10.47 %
8.0 oz Caramel/Crystal Malt - 80L (157.6 EBC) Grain 5.24 %
1.00 oz Centennial [10.00 %] (60 min) Hops 27.5 IBU
1.00 oz Cascade [5.50 %] 2 min
1.00 oz Cascade [5.50 %] dry hop
0.50 oz Orange Peel, Dried Sweet (Boil 30.0 min) Misc
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale
Beer Profile
Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.46 % Actual Alcohol by Vol: 0.65 %
Bitterness: 27.5 IBU Calories: 43 cal/pint
Est Color: 21.1 EBC Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 6.50 lb
Sparge Water: 3.08 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 2.03 gal of water at 165.9 F 154.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
you can use the orange peels of any 1 orange, the flavor will just be more pronounced for a few weeks, but will mellow nicely, with the dried version it mellows quicker. Feel free to use different yeasts, but the wlp005 is exact in flavor profile, and esters. The real stuff is just a little sweeter, I attribute this to the house yeast.
Brewski- March 10, 2010
Estimated OG: 1.052 SG
Estimated Color: 13.2 SRM
Estimated IBU: 32.8 IBU
Estimated ABV: 4.9%
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.30 lb Pale Liquid Extract (8.0 SRM) Extract 37.50 %
2.50 lb Maris Otter (Crisp) (4.0 SRM) Grain 28.41 %
1.50 lb Munich Malt - 10L (10.0 SRM) Grain 17.05 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 11.36 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.68 %
0.50 oz Cascade - Homegrown [4.00 %] (Dry Hop 14 Hops -
0.70 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 22.2 IBU
0.70 oz Cascade [7.20 %] (30 min) Hops 8.8 IBU
0.30 oz Cascade [7.20 %] (10 min) Hops 1.8 IBU
1.10 tsp Irish Moss (Boil 10.0 min) Misc
4.00 tsp Orange Peel, Dried (Boil 30.0 min) Misc
1 Pkgs Safale American Ale (DCL Yeast ##s-05) [CuYeast-Ale
Taste note- I feel that the Columbus made the underlaying bitterness too sharp, will go with a lower AA, mellower hop the next time.
So, what I get from this is that no one has ever brewed the same Mack and Jack's! How the hell do we know what's the best recipe? Bruguru, which recipe did you use for the one that you brought over to my place the other week? That will solve this confusion; much much improvement over vinyl brown!!! 
Cheer!
I was sort of missing the vinyl brown actually.
Maybe we should have cut up a piece of tubing 1n1m3g had and dry vinyled in the glass of Mack and Jacks.
If you cut out all of Brewski's modifications (he can't help himself) and remove a few pretenders that didn't do as much homework, you are left with the Bruguru tried and true recipe, really only modified for various methods. But the true genius of the 26 pages goes to how Bruguru originally worked long and hard at the recipe and gently coaxed the rest of us along in getting all the fine points of brewing this beer. Once again, thank you Bruguru.
And Brewski, I thought you were too busy for this kind of stuff. Clearly you simply had nothing to do yesterday evening. What's with that?
Well Crab, it really was around noon that I started playing with it.
I'd done an M&J a couple days earlier, was going through the recipes, & decided to copy & save them.
Realizing what I had, I decided to post it, too.
As far as the "nothing to do", well, yeah, so, the wholesale lumber biz was a little slow yesterday over the lunch hour.
I work out of my home office, so between phone calls I can do some other stuff.
And, no, I can't help myself. When biz is dead, and the weather is shitty, I can brew.
I have to make do with what is on hand, but II try to keep quite a bit on hand.
The closest LHBS is 30 miles away, & they're prices are really high. Like $4/oz for hops right now.
Actually I'll be brewing this again this weekend and I will be going back to the recipe where I used 5 pds of munich. I really liked how it turned out.
DC
Having never had the real deal, the first recipe + orange peel makes some really good freakin beer! Kudos to Bruguru and Defcone for the Colonel's Original Recipe.
Getting stuff to brew mack and jacks today. went to beertools library where I have the recipe stored and decided togo with it instead of the 5 lbs of Munich. Here's the recipe I'm using:
5.5 gallon recipe
2 pds Munich
1 pd crystal 60L
1/2 pd carapils
6 pds DME
1.3 oz centennial (8.5%AA) 60 min
1/2 oz dried orange peel (last 5 minutes, leave in primary)
dry hop day 3 of primary with 3/4 oz cascade
USO4 dried yeast
DC
Wow, didn't see this one pop up. Just moved, and had no acess to the internet for a week, but the one that you guys had at 1n1m3g's brewday was .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.
for the last batch, I used tangerine peels, and Magnum for the bittering. As brewchez stated, it's nothing spectacular, but all of the ingrediants come together to make a very well balanced beer, that goes with any food, and party, and anytime to drink. Great malty presence, enough hop presence to satisfy anyone, and very easy drinking. Again i'm glad everyone is happy with this one, and keep making it, it's always a party starter.
went to LHBS and for the first time they had liquid Munich Malt Extract in 7 pd tubs.
So I bought it and changed the recipe I was going to do. instead of the 2 pds Munich malt and 6 pds DME I went with the following for a 4.5 gallon batch:
6 pds Munich LME
1.5 pds Marris Otter
.75 pds 80L crystal
.5 pds carapils
.5 oz Columbus hops (14.2%AA)
.4 oz sweet orange peel last 5 minutes of boil.
1/2 oz cascade dry hop 3 days into primary.
S04 dry yeast
the centennial they had didn't have any alpha acid numbers on it. I hate that.
so I went with columbus. never tried them before and they were listed as sub along with cascade.
DC
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