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Mack and Jacks african amber clone
American Amber Ale • All Grain • 5 gal
found on the internet. Will brew this one next.
June 5, 2011 pm 05:34pm
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 9 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 0.5 lbs
Caramel Malt 80L; Briess
Caramel Malt 80L; Briess
Pronounced caramel, slight burnt sugar, raisiny, prune flavors. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .75 oz
Centennial - 10.0 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1.0 oz
Cascade - 5.5 AA% pellets; boiled 2 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 5.5 AA% pellets; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 oz
Orange Peel (dried) - sweet peel at 30 min. of boil (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Notes
White Labs WLP005 (British Ale) or Wyeast 1098 (British Ale) yeast or Fermentis Safale 04 Mash at 155F for 60min. Lauren recommends adding the dry hops in primary after 5-7 days of primary. He also isn't very particular about the type of orange being used for the peel. He has also used the peel from 2 fresh oranges if you can't find dried peel. Lauren doesn't use any finings in this brew (Irish moss) because the original has a slight haze to it. Dryhopping is a MUST for this beer to get the profile right. Lastly, this beer does well to sit for 30 days in the bottle or keg.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 12.7 SRM | 10 - 17 | |
| Alcohol: | 5.4% ABV | 4.5% - 6% | |
| Bitterness: | 38.6 IBU | 25 - 40 | |
Discussion
First pour from keg
2011-07-01 8:01pm
Beer turned out fantastic! Very clean tasting beer. Great session beer. Will be looking for Mack and Jacks at the store to do a side by side comparison.
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